Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Chocolate Chip Loaf Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

  • Author: Emma
  • Total Time: 55 minutes for mini loaves, 90 minutes for regular loaf
  • Yield: 12 mini loaf servings or 1 regular loaf
  • Diet: Vegetarian

Description

This Coconut Chocolate Chip Loaf Cake is a moist, flavorful quick bread combining the tropical essence of coconut with rich semisweet chocolate chips. Perfect for breakfast, dessert, or an afternoon snack, it features shredded coconut in the batter and a delightful coconut and chocolate chip topping. The cake is enhanced with coconut oil and milk, offering a tender crumb and subtle coconut aroma. Optional coconut glaze adds a glossy, sweet finish – ideal for home serving but not recommended for shipping.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup shredded coconut (unsweetened)

Wet Ingredients

  • ¾ cup coconut oil
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • ¾ cup coconut milk
  • 1 tablespoon vanilla paste or extract
  • ½ teaspoon coconut extract

Add-ins and Topping

  • ¾ cup mini semisweet chocolate chips (Fair Trade, e.g. Whole Foods 365 Brand)
  • ¼ cup chocolate chips, mini or regular (Fair Trade, e.g. Whole Foods 365 Brand)
  • ¼ cup shredded coconut (sweetened or unsweetened, or coconut flakes)

Optional Glaze (Not Recommended for Shipping)

  • ½ cup confectioner’s sugar
  • 3 tablespoons coconut milk
  • ¼ teaspoon coconut extract

Instructions

  1. Prepare the Pans: Preheat the oven to 325° F. Grease and flour four mini loaf pans or one regular loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ½ cup shredded unsweetened coconut until evenly combined. Set aside.
  3. Cream Coconut Oil and Sugar: Using an electric mixer, beat the coconut oil and granulated sugar until the mixture becomes light and fluffy, indicating proper aeration for a tender crumb.
  4. Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in vanilla paste or extract and coconut extract to infuse the batter with rich flavor.
  5. Combine Wet and Dry Mixtures: Alternately add the coconut milk and the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to prevent a dense cake.
  6. Incorporate Chocolate Chips: Gently fold in the ¾ cup mini semisweet chocolate chips into the batter evenly.
  7. Fill Loaf Pans: Pour the batter evenly into the prepared pans and smooth the tops with a spatula for even baking.
  8. Add Topping: Mix the remaining ¼ cup chocolate chips with ¼ cup shredded coconut in a small bowl. Sprinkle this mixture evenly over the batter in each loaf pan to create a delightful crunchy topping.
  9. Bake: Bake the mini loaves for about 40 minutes or the regular loaf for approximately 1 hour and 15 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the topping browns too fast but the inside needs more time, tent with foil to prevent burning.
  10. Cool: Remove from the oven and let the loaves cool in the pans for 10 minutes to set. Then transfer the loaves to a wire rack to cool completely, ensuring optimal texture.
  11. Optional Glaze: If desired, mix confectioner’s sugar, coconut milk, and coconut extract until smooth. Drizzle over warm loaves and allow the glaze to set before storing. Note that this glaze is not ideal for shipping.
  12. Storage: Store the fully cooled loaf cake in an airtight container at room temperature for up to 7 days to maintain freshness and moisture.

Notes

  • Use room temperature eggs for better incorporation and a more consistent batter.
  • Do not overmix the batter after adding dry ingredients to keep the cake light and tender.
  • The optional coconut glaze adds sweetness and visual appeal but is not recommended for shipping due to moisture.
  • Tent the loaves with foil during baking if the topping browns before the centers are fully baked.
  • The cake stores well at room temperature; avoid refrigeration as it can dry out the loaf.
  • Mini loaf pans reduce baking time and make great gift-sized portions.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes for mini loaves, 75 minutes for regular loaf
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/coconut-chocolate-chip-loaf-cake-recipe/