Heavenly Coconut Chocolate Chip Cake
Whether you call this coconut chocolate chip cake or chocolate chip sweet bread, the combination of coconut flakes, coconut milk and mini chocolate chips are perfect together creating tender crumbs.
Equipment
Ingredients
- 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
Instructions
- Preheat the oven to 325˚F. Grease a 9x5 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.
Nutrition
Calories: 537kcal | Carbohydrates: 58g | Protein: 6g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 269mg | Potassium: 132mg | Fiber: 3g | Sugar: 37g | Vitamin A: 662IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg