Chocolate Macaroon Poundcake

I noticed on Kelly's blog that she has made Matzoh Caramel Butter Crunch to go along with Purely Decadence Coconut frozen dessert for their Seder.  Macaroons are a traditional treat during Passover, so I came up with a pound cake to imitate that treat.  It tasted so much like a macaroon, I forgot I was eating cake!

Chocolate Macaroon Poundcake 

Preheat oven 350F-degrees.  Spray a 12-cup bundt pan with a flour/oil baking spray and set aside.

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

3 large eggs, at room temperature

1 cup milk

1/2 cup sour cream

1 tsp. pure vanilla extract

1/4 tsp. coconut extract

2/3 cup coconut milk powder

2 3/4 cups all-purpose flour

1 tsp. baking powder

1 tsp. salt

1 cup unsweetened coconut

1 cup mini chocolate chips

Use the paddle attachment to beat the butter and sugar together until fluffy.  Add eggs, one at a time, beating well after each addition.  Mix milk, sour cream and flavorings, set aside.  Sift flour, baking powder, coconut milk powder, and salt.  Pour half of the "liquid" in the mixing bowl on low speed, then, add half of the dry ingredients. Mix to combine.  Repeat this step once more, ending with the dry ingredients.  Stir in the coconut and mini chocolate chips. Pour batter into the prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick comes out clean from the center.  Cool 5 minutes, then turn out onto a cake plate.  Make chocolate glaze.

4 oz. bittersweet chocolate

4 T. unsalted butter

Melt ingredients on low heat in a small saucepan.  Stir until combined.  Pour over top of the bundt pan.  Enjoy!