A delicious, tender, and wonderfully fragrant cake. I made it two-toned by folding melted chocolate into part of the batter — it turned out both beautiful and tasty. The shredded coconut and chocolate give the cake a lovely flavor and aroma. You can use any chocolate you like; I used 56% dark chocolate, but you can go higher or lower. If you use milk chocolate, you may want to reduce the amount of sugar. It'll be delicious either way! I adapted the proportions from my own recipe — Berry Swirl Pound Cake — slightly adjusting the ratio of butter to sour cream. I used 20% sour cream and 82% butter.
Ingredients:
- 250 g flour
- 220 g butter
- 200 g sugar
- 50 g sour cream
- 50 g shredded coconut
- 3 eggs
- 2 tsp vanilla sugar
- 1.5 tsp baking powder
- pinch of salt
- 30 g chocolate + 1 tbsp heavy cream
- For the top:
- 50 g chocolate
- 2-3 tbsp heavy cream
- shredded coconut
How to cook chocolate coconut pound cake
Place the softened butter, sugar, vanilla sugar, and salt in a bowl and beat thoroughly until light and fluffy.
Add the eggs one at a time, beating after each addition. Add the sour cream and shredded coconut and beat to combine.
Grease the pan with butter — mine is 22 cm in diameter. Spread just under half of the plain batter into the pan, make a well in the center with a spoon, and fill it with the chocolate batter.
Bake in an oven preheated to 170°C (340°F) for 60–70 minutes, or adjust the time based on your oven.
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