A good recipe for moist pound cake is the chocolate-coconut pound cake from Bon Appetit, which calls for coconut oil, buttermilk and butter to provide the moistness. Another good recipe is Mama's pound cake from Paula Deen at the Food Network.
Make a moist pound cake by combining 1 1/2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of kosher salt and 3/4 teaspoon of baking powder in a bowl. Cream 1/4 cup of unsalted butter at room temperature with 1/2 cup of virgin coconut oil at room temperature and 1 1/2 cups of sugar for five minutes. Once the mixture is fluffy and has a pale, almost white color, beat in 3 large room-temperature eggs one at a time, for up to eight minutes. Stir in 1 teaspoon of vanilla extract.
At low speed, alternate mixing the dry ingredients and 2/3 cup of buttermilk into the creamed mixture, starting and ending with the dry ingredients. Mix only until just combined, then pour the batter into a pan lined with parchment or greased with butter and dusted with flour. Carve a line down the length of the loaf pan in the middle of the batter, and add 1/4 cup of unsweetened coconut flakes and 1 tablespoon of sugar. Bake at 325 degrees Fahrenheit for 70 to 80 minutes, and allow the cake to partially cool for 20 minutes before turning it out onto a wire rack to finish cooling.