Heavenly Coconut Chocolate Chip Cake
Whether you call this chocolate chip cake or chocolate chip sweet bread, it is heavenly! The combination of coconut flakes, coconut milk and mini chocolate chips are perfect together creating a loaf cake with rich taste and tender crumbs.
If you love chocolate chips in sweet breads, you must try this beautiful coconut chocolate chip loaf cake or chocolate chip bread depending on how you see it.
If not, you are missing out a delectable cake combination. You will love the simplicity of this recipe with a satisfying outcome.
I’ve been always ‘meh’ about any kind of coconut cake until I took a bite of this moist chocolate chip cake with coconut in it. I can say it’s like a love at first bite. I never expected of my emotional reaction in a cake.
Falling in love with something can be dangerous, especially if it involves sweets. I tell ya.
So what do I love about this chocolate chip cake recipe?
- It’s buttery! Can’t go wrong with that.
- Speckles of coconut flakes and soft mini-chocolate chips = Love! They dance together in your mouth pleasantly.
- My teenager son devoured two thick slices — Mother will do anything to feed a picky eater child
- It’s so easy and quick to make — 10 minutes of effort before you put in the oven. Voila! You got a sweet treat that makes everyone happy.
Confession — It took a level of courage for me to not to take one more slice after I finished the first. I should have.
Recipe Ingredients: Coconut Chocolate Chip Cake
Pretty much the usual stuff most of us have in our pantry. I used coconut milk to give a rich coconut flavor to my cake. You can certainly use the regular whole milk instead, if coconut milk is not on hand.
- all-purpose flour – you can use almond flour if you want it as gluten-free.
- baking powder
- sweetened coconut flakes – adds chewy texture and brings the coconut goodness in the cake
- coconut milk – You can substitute with whole milk, but coconut milk makes this chocolate chip bread richer. You will love how it tastes.
- butter – softened
- eggs – large eggs in room temperature.
- mini chocolate chips – use mini chocolate chips (not the regular size) when you make cake with. They will stay evenly distributed in the cake without sinking to the bottom. They are great for making chocolate chip cookies, too.
- coconut slices – optional but it looks great on the loaf cake.
How to thin out solid coconut milk
Sometimes, when you open a can of coconut milk, you will see the milk solidified inside. It’s not pourable. So what do you do?
— Easy! Just dump the whole thing in a microwave-safe bowl and heat it up for 30-40 seconds. Stir and you got a smooth coconut milk.
How to Make Coconut Chocolate Chip Loaf Cake
Step 1. Whisk dry ingredients
Mix flour, baking powder, and salt – together in a mixing bowl and set aside.
Step 2. Beat wet ingredients
In a large mixing bowl, beat butter and sugar for 4-5 minutes using an electric mixer on medium speed. Add eggs, one at a time, and beat until fluffy.
Step 3. Combine
Stir in the flour mixture and coconut milk alternately, ending with the flour mixture.
Add coconut flakes and 1/2 cup mini chocolate chips and stir until combined. I highly recommend the mini chocolate chips when you make a cake with. They will stay evenly distributed in the cake without sinking to the bottom of a pan.
Grease a loaf pan and line with a parchment paper. That will help taking the cake out of the pan easily.
Put the cake batter in a pan and sprinkle with more coconut flakes (I used coconut slices) and 2 tablespoon chocolate chips on top. So that it tells you the identity of this cake.
Step 4. Bake
Bake the cake in an preheated 325˚F oven for 1 hour. Let the cake cool in a pan for 10 minutes, then take out and cool on a wired rack completely.
Let me tell you, this coconut chocolate chip cake is moist and tender and simply the best of its kind. Imagine all the deliciousness there in a loaf of sweet bread. If you make this, be sure to share. Otherwise you will eat the entire loaf. I have warned you.
Serving and Storage Tips
Serve this cake slightly warm or at room temperature. It will last for 3 days in a room temperature and 1 week in the refrigerator. To reheat, microwave a slice of cake for 7-8 seconds.
To freeze the cake, wrap the cooled cake with a piece of plastic wrap and put it in a zip bag. It will last up to 3 month in the freezer. To thaw, bring the cake to a room temperature, about 1 hour, on the kitchen counter. You can serve as is or reheat an individual serving slice in a microwave for 7-8 seconds.
Other Dessert Ideas
I love eating cakes. If you do as well, I would like to share a few of my favorite cake recipes.
- Perfect Peach Pound Cake
- Pumpkin Bundt Cake with Cream Cheese Maple Glaze
- Lemon Custard Almond Cake
- Chocolate Oatmeal Cake with Pecan Caramel Topping
- Apple Cinnamon Bundt Cake
Heavenly Coconut Chocolate Chip Cake
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs , room temperature
- 1/2 cup coconut milk, or whole milk
- 3/4 cup shredded sweetened coconut
- 1/2 cup + 2 tbsp mini chocolate chips
- a handful coconut slices , optional
- Preheat the oven to 325˚F. Grease a 9×5 inch loaf pan and line with a parchment paper; set aside.
- Whisk flour, baking powder, and salt together in a bowl; set aside.
- In a large mixing bowl, beat butter and sugar for 4-5 minutes using an electric mixer on medium speed. Add eggs, one at a time, and beat until fluffy.
- Stir in the flour mixture and coconut milk alternately, ending with the flour mixture. Add coconut flakes and 1/2 cup chocolate chips; stir until combined.
- Put the cake batter in a prepared pan and sprinkle with more coconut flakes (I used coconut slices) and the remaining 2 tablespoon chocolate chips on top. Bake the cake in an preheated 325˚F oven for 1 hour. Let the cake cool in a pan for 10 minutes, then take out and cool on a wired rack completely.