Coconut Loaf Pan Cake With Chocolate Chips

Here’s dee-light-full and dee-lish-us Coconut Loaf Pan Cake With Chocolate Chips. No messin’ with layers and icing. Instead, this here recipe is a quick and tasty cake to enjoy with that cup of afternoon coffee. YUM! 

Coconut Loaf Pan Cake with Chocolate Chips

Recipe by: Bobbi Jo Lathan

Recipe type: Dessert

Cuisine: Southern

PREP TIME

15 mins

COOK TIME

75 mins

TOTAL TIME

1 hour 30 mins

INGREDIENTS

1 ½ Sticks Butter (Unsalted And Softened)

1 Cup Sugar

3 Eggs (Beaten)

1 Teaspoon Vanilla Extract

1 Teaspoon Coconut Extract

2 Cups All-Purpose Flour

1 ½ Teaspoons Baking Powder

1 /2 Teaspoon Salt

1 Cup Coconut Milk (Unsweetened)

1 1 /2 Cups Shredded Coconut (Sweetened)

1 Cup Semi-Sweet Chocolate Chips

INSTRUCTIONS

1. Preheat your oven to 350°.

2. Git out your loaf pan, (I use my 9X5X2 ½ size pan) grease and flour the pan and set aside.

3. Now, git out a medium-sized mixing bowl. Add the softened butter and the sugar and eggs into the mixing bowl and mix with a hand mixer or a good whisk. I use a whisk because I need the exercise. Then, add the vanilla and coconut extract and mix that well.

4. Next, add the flour, the baking powder and the salt and mix or whisk that in, adding the coconut milk a little at a time until nicely blended. Then,fold into the batter the shredded coconut (leaving a half cup to sprinkle on top before baking). Last, fold into the batter the chocolate chips. Don’t over mix, just blend into the batter.

5. Pour the batter into the prepared loaf pan and sprinkle the other half cup of shredded coconut onto the top of the batter.

6. Bake in your 350° oven for 1 hour and 10 minutes. NOTE: Check your cake after about 30 minutes. If your coconut is getting too browned, place an aluminum foil tent over the top to prevent any more browning. After about another 20 minutes stick a toothpick into the cake. If it comes out clean, the cake is done. If not then let it cook for another 5-10 minutes. (I say this because everybody’s oven cooks differently. Some ovens cook more hot than others. For example, my sister’s oven cooks so hot that I actually have to cook this recipe at 325° in order for it to come out right!)

7. When the cake is done, remove it from the oven and place it on a rack or cutting board to let it cool thoroughly before removing from the loaf pan. Once it is cooled and you’re ready to remove the cake from the loaf pan, just run a dull knife around the edges to loosen from the pan and place on a serving plate or cutting board to serve.

8. Then, make yourself a fresh pot of good coffee, cut yourself a slice of this dee-lish-us coconut cake and dig in! YUM!

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