Chocolate-Coconut Pound Cake
['1/4 cup unsalted butter, plus more', '1 1/2 cups all-purpose flour', '1/2 cup unsweetened cocoa powder', '1 teaspoon kosher salt', '3/4 teaspoon baking powder', '1/2 cup virgin coconut oil, room temperature', '1 1/2 cups plus 1 tablespoon sugar', '3 large eggs', '1 teaspoon vanilla extract', '2/3 cup buttermilk', '1/4 cup unsweetened coconut flakes']
Preheat oven to 325°F. Butter an 8x4" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
Using an electric mixer on medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 tablespoon sugar.
Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.
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