2 1/2 cups all-purpose flour
1 tbsp baking powder
1 cup whole milk
1 tsp pure vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1/2 tsp salt
4 large eggs
1/4 cup cocoa powder, preferably Dutch-processed
1 can (6 oz) shredded, sweetened coconut
Preheat oven to 350 F. Butter and flour a 10-inch tube pan. In a medium bowl, whisk together the flour and baking powder. In measuring cup, combine the milk and vanilla. Set aside.
In a mixer fitted with a paddle attachment, beat the butter until light and fluffy, 3 to 5 minutes. Add the sugar and salt and continue to mix well for about 3 more minutes. Add the eggs one at a time, mixing well to combine after each addition. Alternately add the milk mixture and the flour mixture in 3 additions. Continue mixing for 5 minutes (beating a long time is important here).
Stir one third of the batter into the cocoa powder in a medium bowl. Stir the coconut into the remaining golden batter. Pour the golden batter into the prepared pan, then drop large dollops of the chocolate batter into it. Cut through the batter once or twice with a table knife to make chocolate marble pattern. Do not stir.
Bake for 1 hour and 15 minutes or until a skewer or toothpick inserted in the centre comes out clean. Let cool in the pan. Invert onto a platter (for the best taste, cover with plastic wrap and let sit overnight. Slice into wedges for serving. Cake keeps well at room temperature for up to 4 days. Makes 12 servings.
Source: Chocolate & Vanilla by Gale Gand, 2006