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Chocolate Coconut Pound Cake

Chocolate Coconut Pound Cake

This chocolate coconut pound cake is rich, tender and moist making it the perfect decadent chocolate-y dessert with a subtle coconut flavor.
Prep Time 20 minutes
Cook Time 45 minutes
Servings 1 pound cake


  • 1 ½ all-purpose flour
  • ½ cup unsweented cocoa powder
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ½ cup coconut oil room temperature
  • ¼ cup unsalted butter
  • 1 ½ cups plus 1 tablespoon sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • ¼ cup unsweetened coconut flakes


  • 1 cup confectioner's sugar
  • 2-3 tablespoon heavy cream
  • 1/2 teaspoon coconut extract
  • Toasted coconut flakes for topping, optional


  1. Preheat oven to 325 degrees F. Grease an 8 x 4“ loaf pan or a 6-cup bundt pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

Adapted from Bon Appetit