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Preheat oven to 325 degrees F. Grease an 8 x 4“ loaf pan or a 6-cup bundt pan.
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In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder.
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In the bowl of an electric mixer, beat the coconut oil, butter and 1 cup sugar on medium-high speed until pale and fluffy, about 5-7 minutes. Beat in the eggs, one at a time, mixing in between additions until combined. Continue beating the mixture until light and doubled in volume, about 5-8 minutes. Beat in vanilla extract.
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Reduce speed to low and add in the dry ingredients, in 3 additions. Mix until just combined. Do not overmix. Scrape batter into prepared pan. Sprinkle with coconut flakes and 1 tablespoon sugar.
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Bake cake until a tester inserted in the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cool for 20 minutes. Turn out cake and cool completely.
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To make glaze: Whisk together all the ingredients for the glaze until thick but spreadable. Pour glaze onto cooled cake. Top with toasted coconut flakes.