Coconut Banana Pound cake

What do Casablanca, Gone with the Wind, Singing in the rain, The Great Gatsby, Pride and Prejudice have in common?

That is right they are classics. Classics are pieces of art. They are ever popular. They never go out of style. The same holds true for the Pound Cake. And what better if the Pound cake gets a makeover. A twist to the classic and here you have a Chocolate coconut pound cake. To enhance the coconut flavour you can add virgin coconut oil. And if you do not have any then do not worry. Use a cup of butter instead of just half a cup. Or use vegetable oil instead of coconut oil. Sure it might change the flavour a teensy bit but it would still turn out to be a classic.

Ingredients

¼ cup butter, softened

1 ½ cups all purpose flour

½ cup cocoa powder

¾ tsp baking powder

½ cup virgin coconut oil/vegetable oil

1 ½ cups sugar

3 large eggs

1 tsp vanilla essence

2/3 cups buttermilk

¼ cup coconut flakes ( I have used fresh coconut)

Preheat oven to 170 degrees Celsius. Butter a loaf pan.

Sift together flour, cocoa powder and baking powder.

Beat together oil, butter and 1 ½ cups sugar for 5 minutes. Add eggs one at a time, beating well after each addition. The mix will almost double in volume. Now add flour and buttermilk alternately, beginning and ending in flour. Fold in the coconut. Pour the batter into the tin. Bake for about 60 minutes. Depending on the oven temperature the timing may vary up and down by 5 minutes.