With a subtle hint of orange, this chocolate cake possesses the fine crumb that makes pound cake so special. For a surprise ingredient, chewy coconut is stirred into the batter.
Heat oven to 325°F. Generously coat 10-inch Bundt pan with nonstick cooking spray.
Sift together flour, baking powder and salt into medium-size bowl.
Beat butter on high speed in large bowl until light. Add sugar and continue beating until very light and creamy, about 3 minutes. Add orange rind. Beat in eggs, one at a time. By hand, stir in coconut, then flour mixture in 2 batches; mix just until flour is incorporated. Do not overmix. Scrape into prepared pan.
Bake in 325°F oven until wooden pick inserted in center of pound cake comes out clean, about 1 hour.