• Preheat the oven to 325°F (160°C).

Mise en Place

• Sift the flour into a bowl. Add the baking powder and salt and whisk the ingredients together. Crack the eggs into a small bowl. Measure the coconut milk into a glass measuring cup, add the vanilla extract to the milk and stir together.

Melt the Chocolate

• Break or chop the chocolate bar into small pieces and place it in a microwave safe bowl. Microwave the chocolate on high, and stir the chocolate every 15 seconds until completely melted. When most of the chocolate is melted with just a couple of pieces unmelted, stir the chocolate until it is smooth.

Make the Coconut Pound Cake

• Place the sugar, butter, and coconut oil in the bowl of a stand mixer. With the paddle attachment mix the ingredients on medium speed until creamy and fluffy, about 3 minutes and 30 seconds. Scrape the bottom and sides of the bowl.
• Mix in each egg one at a time on medium speed until thoroughly incorporated. Scrape the bottom of the bowl after the second egg. After all the eggs are mixed in scrape the sides and bottom of the bowl.
• Add 1/3 of the flour mixture. Mix on low speed until the flour is incorporated. Add half of the coconut milk and mix on low until incorporated. Continue to alternate the flour and coconut milk, ending with the flour.
• Scrape the sides and bottom of the bowl. Add the melted chocolate and mix on medium speed until incorporated about 15 seconds. Remove the bowl from the stand and scrape the sides and bottom of the bowl.

Bake the Cake

• Spray the bundt pan with baking spray, Baker’s Joy recommended.
• Spoon or pour the batter into the pan. Use an offset spatula to smooth the batter so it’s level. Tap the pan against the counter 3 times.
• Bake the cake for 55-65 minutes until it is risen, golden brown, and the middle is firm when tapped with your finger or an instant-read thermometer reads an internal temperature of 213°F.
• Remove the cake the from oven. Cool it on a wire rack for 10 minutes. Place a piece of parchment paper on top of the cake and invert it onto the wire rack.
• Let the cake cool completely (about 3 hours) before adding a glaze or frosting.

Make the Coconut Lime Frosting

• Place the butter, coconut oil, coconut milk, and salt in a mixing bowl and mix on medium speed with a handheld mixer until the mixture is smooth and creamy.
• Zest half a small lime into the mixture. Juice the lime and add 1 teaspoon of lime juice. Mix on medium speed until thoroughly mixed.
• Add the powdered sugar and mix on low speed for 10 seconds, then increase the speed to medium and mix until the powdered sugar is incorporated and the frosting is creamy.
• Add the frosting to the cake and spread it around with the back of a spoon or an offset spatula. Top the cake with unsweetened shredded coconut.

Storing the Cake

• The unfrosted cake can be stored at room temperature in a cake container for up to 4 days. Once the frosting is added it can be stored at room temperature for up to 1 day.
• To refrigerate it, place it in an airtight container or wrap it in plastic wrap and store for up to 5 days. When ready to serve, let it sit at room temperature for 1-2 hours so the frosting softens.