Coconut Choc Pound Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups regular flour (250g)
02 -
2 cups white sugar (400g)
03 -
3/4 cup plain cocoa powder (60g)
04 -
1 1/2 teaspoons baking soda (9g)
05 -
1 teaspoon salt (6g)
06 -
1 cup lukewarm water (240g)
07 -
1 teaspoon instant coffee granules (2g, optional)
08 -
1/2 cup buttermilk at room temp (120g)
09 -
1/2 cup room temp sour cream (128g)
10 -
1 cup melted and cooled unsalted butter (226g)
11 -
2 teaspoons vanilla flavoring (8g)
12 -
2 large room temp eggs (112g)
13 -
1/2 cup tiny chocolate chips (90g, optional)
→ Coconut-Pecan Topping
14 -
1/2 cup canned milk (125g)
15 -
2 large yolks (36g)
16 -
2/3 cup brown sugar packed down (133g)
17 -
1/4 cup unsalted butter (56g)
18 -
1/2 teaspoon salt (3g)
19 -
1 cup sweet coconut shreds (100g)
20 -
1 cup pecans roughly chopped (110g)
21 -
1 teaspoon vanilla flavoring (4g)
→ Chocolate Glaze
22 -
1/2 cup chocolate chips (90g)
23 -
1/3 cup heavy cream (80g)
# Instructions:
01 -
Heat oven to 350°F. Coat 10-inch Bundt pan well. Mix all dry stuff together. Stir coffee into warm water.
02 -
Combine coffee mix with buttermilk, sour cream, cooled melted butter, and vanilla. Toss in eggs.
03 -
Pour wet stuff into dry stuff and stir until no lumps remain. Add chocolate chips if you want them. Fill your pan with batter.
04 -
Put in oven for 45-55 minutes until a toothpick comes out mostly clean. Let it rest 15 mins before flipping out.
05 -
Mix milk, yolks, sugar, butter, and salt in a pot. Cook until it gets thick. Add coconut, pecans, and vanilla last.
06 -
Heat cream and pour over chocolate chips. Wait a minute then stir till smooth. Drop coconut mix on cake and drizzle chocolate over top.
# Notes:
01 -
Works fine in regular loaf pans or tiny Bundts too
02 -
Keeps in freezer for up to a month
03 -
Don't stop stirring topping or eggs might cook