Indulge your senses with the rich and decadent flavors of our Chocolate Coconut Pound Cake with Whipped Cinnamon Coconut Cream! This heavenly dessert combines the deep, velvety taste of chocolate with the tropical sweetness of coconut, creating a treat that’s perfect for any occasion. Whether you’re hosting a gathering or simply satisfying your sweet tooth, this recipe promises to impress and delight. With a moist, tender crumb and a luscious whipped topping, each bite is a slice of paradise. Ready to whip up this irresistible delight? Let’s dive into the recipe that will have your friends and family begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup shredded coconut
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut cream
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 3-5 minutes. This helps to incorporate air into the batter, resulting in a lighter pound cake.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated and helps to create a smooth batter.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This step helps to aerate the dry ingredients and ensures even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Fold in the shredded coconut gently using a spatula or wooden spoon, ensuring an even distribution throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you can loosely cover it with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the whipped cinnamon coconut cream. In a mixing bowl, combine the coconut cream and ground cinnamon. Use an electric mixer to whip the mixture until it becomes light and fluffy, about 3-5 minutes.
- Once the cake has cooled completely, slice it into generous portions and serve with a dollop of the whipped cinnamon coconut cream on top. Enjoy your delicious Chocolate Coconut Pound Cake!
Tips
- Prep Your Ingredients: Ensure that all your ingredients, especially the butter and eggs, are at room temperature before you begin. This helps create a smoother batter and a lighter cake.
- Don’t Rush the Mixing: When creaming the butter and sugar, take your time! Aim for a light and fluffy texture, as this is key to achieving a tender pound cake.
- Sift Your Dry Ingredients: Sifting the flour, cocoa powder, baking powder, and salt not only aerates them but also helps prevent lumps, ensuring a smooth batter.
- Be Gentle When Folding: When adding the shredded coconut, fold it in gently to maintain the airiness of the batter. Overmixing can lead to a denser cake.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the 60-minute mark. A toothpick inserted into the center should come out clean when the cake is done.
- Cool Properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.
- Whip It Good: For the whipped cinnamon coconut cream, make sure your coconut cream is chilled for at least a few hours prior to whipping. This will help achieve a fluffy texture.
- Serve with Style: For an elegant presentation, serve slices of the cake with a generous dollop of the whipped cream on top and a sprinkle of shredded coconut or a dusting of cocoa powder.Enjoy your baking adventure and the delightful results of this scrumptious Chocolate Coconut Pound Cake!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 75g
Protein: 8g
Fat: 38g
Saturated Fat: 26g
Cholesterol: 165mg
