Heavenly Coconut Chocolate Chip Cake
User Reviews
5
Heavenly Coconut Chocolate Chip Cake
Description
This cake blends all-purpose flour with baking powder and salt, combined with softened unsalted butter, sugar, eggs, coconut milk, shredded sweetened coconut, and mini chocolate chips. The batter alternates adding dry ingredients and coconut milk for even mixing. Additional coconut flakes and chocolate chips top the batter before baking in a loaf pan at a moderate oven temperature.
The baking time of one hour at 325°F ensures a golden crust and a soft, moist interior where the chocolate chips create pockets of melted richness surrounded by coconut’s chewy texture. The shredded coconut adds a sweet, nutty aroma and a tropical character alongside the chocolate.
This cake is suitable for those who enjoy a tender slice with balance between sweetness, coconut, and chocolate flavors. It can be served as a dessert, snack, or alongside tea or coffee. Letting the cake cool before slicing preserves its structure and highlights its moistness.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter softened, unsalted
- 1 cup sugar
- 3 egg room temperature
- 1/2 cup coconut milk or whole milk
- 3/4 cup coconut shredded, sweetened
- 1/2 cup + 2 tbsp mini chocolate chips
- a handful coconut optional, slices
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 Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 269mg | 11% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
