Ingredients
Scale
For the Pound Cake:
- 2 cups all-purpose flour
- 1 cup plus 2 tablespoons Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 sticks unsalted butter, at room temperature
- 2 tablespoons coconut oil
- 2¾ cups sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant espresso
- 5 eggs
- 1 (14-oz) can full-fat coconut milk, well shaken
For the Coconut Whipped Cream:
- 1 (14-oz) can full-fat coconut milk, refrigerated overnight
- 1 tablespoon powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Powdered sugar, for dusting
- Toasted flaked coconut, for garnish (optional)
Instructions
For the Pound Cake:
- Preheat the oven to 325°F and liberally grease a bundt pan with butter or cooking spray. Dust the coated pan with sugar, turning the pan to coat evenly. Discard any excess sugar.
- Sift together the dry ingredients.
- Cream the butter, coconut oil, and sugar in the bowl of a stand mixer using the paddle attachment until fluffy. Add the eggs, one at a time, mixing until well blended.
- Add a third of the dry mixture, beat to just combine, and then add a third of the coconut milk. Continue with the remaining dry mixture and coconut milk two more times. Beat the batter until completely smooth.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the cake completely, dust with powdered sugar and top with some of the flaked coconut. Slice and serve with the coconut whipped cream and additional flaked coconut.
For the Coconut Whipped Cream:
- Open the canned coconut milk and discard the liquid (save it for another use). Scoop the solidified cream into the bowl of a stand mixer and beat on high speed with a whisk attachment until peaks form. Add the sugar, cinnamon, and vanilla and whip again to incorporate. Serve with the pound cake.