This Easy Chocolate Chip Coconut Loaf Cake is soft, moist, fluffy, and bursting with melted chocolate chips and fresh orange zest. A simple chocolate chip loaf cake created with desiccated coconut is a delicious combination of chocolate, orange, and coconut in a loaf.
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This loaf is so easy to make and it produces a moist and fluffy crumb that is fragrant with freshly grated orange zest. With the amount of chocolate in this cake, orange zest is a must! Chocolate and orange anyone?
The orange zest is infused into the warm melted butter and milk and then stirred through the chocolate chip and coconut mixture.
Enjoy this easy chocolate chip coconut loaf cake plain or with a spread of butter for morning tea or dessert. It also makes a wonderful tea-time snack with family and friends.
Why You Will Love This Recipe
- A flavorsome and fluffy loaf cake loaded with desiccated coconut which produces a lovely texture.
- Orange zest is infused into the melted butter and milk making it stand out in the final product. You will see the bits of orange zest in the crumb!
- Generous amount of dark chocolate chips throughout the batter and sprinkled on top before baking.
Looking for more easy and delicious loaf-style cakes? Try my favorite Lemon Poppy Seed Bread, my Lemon Drizzle Loaf, this Vanilla Pound Cake, or my wholesome Chai Spiced Carrot Loaf.
For a similar flavor profile and another breakfast treat, try my easy chocolate chip scones.
Ingredient Notes & Substitutions
Dark chocolate chips: I’ve used both regular-sized and mini-sized chocolate chips and both work great! You can also use milk chocolate chips.
Milk: Use either whole milk or dairy-free milk, I’ve made this loaf using almond milk and it works well.
Orange zest: One small-medium orange yields one tablespoon of zest. Use a fine zester/grater.
Flour: I have not made this loaf cake using gluten-free flour.
Coconut: Use only desiccated coconut.
Granulated sugar: You can use either golden/raw or white granulated sugar.
Eggs: Must be at room temperature and beaten/whisked.
Step By Step Instructions
There is a full and detailed recipe card at the bottom of this post.
1) In a small pot, add butter, milk, and orange zest. Place over low heat until the butter has completely melted, stirring occasionally.
2) Once the butter has melted, remove the pot from heat and set it aside to cool. NOTE: This mixture must be cooled until just warm to the touch otherwise it will cook the eggs when added later.
3) In a large mixing bowl, sift flour and baking powder.
4) Add coconut and sugar and whisk to combine.
5) Add the larger quantity of chocolate chips (¾ cup) and whisk through until combined.
6) Pour in the cooled liquid mixture and then the beaten eggs. Using a spatula, fold and stir the mixture incorporated, ensuring not to over-mix.
7) Spoon batter into the lined loaf pan, smoothing the top out evenly. Sprinkle over the remaining ¼ cup of chocolate chips.
8) Bake for 40-43 minutes or until a skewer inserted into the middle comes out clean.
9) Remove and cool in pan for 10 minutes. Turn out onto a wire rack and allow to cool completely. Serve and enjoy!
Tips For Recipe Success
- As this loaf has chocolate chips on top, I recommend lining your baking pan with parchment paper with higher sides, making it easier for you to lift out after it’s baked.
- Ensure the heated liquid mixture is cooled down until it’s just slightly warm to the touch or at room temperature, as it can curdle the eggs.
- Your eggs must be at room temperature and whisked before adding them to your batter. Cold eggs will curdle when they come into contact with the melted liquid mixture.
How To Store & Freeze
Store chocolate chip loaf cake in an airtight container, in a dry/dark pantry at room temperature for 4-5 days. It will dry out if stored in the refrigerator.
Freeze this chocolate chip loaf cake without the chocolate chips on top, wrapped in plastic wrap, in a freezer-safe container, in the freezer for up to 3 months.
Easy Chocolate Chip Coconut Loaf Cake Recipe
- 1 cup dark chocolate chips, regular or mini size
- 100 g unsalted butter
- 1 cup milk of choice, either whole milk or almond milk work
- 1 tablespoon finely grated orange zest, approx. 1 small-medium orange
- 300 g (2 cups) plain all-purpose flour scoop & leveled
- 2 teaspoon baking powder
- 2 cups desiccated coconut
- ¾ cup golden or white granulated sugar
- 2 large eggs at room temperature and lightly beaten, (each egg weighing approx. 55g-65g in shell)
- Preheat oven to 180ºC (356ºC). Line a 9-inch x 5-inch loaf baking pan with parchment paper, leaving the sides a bit higher than the top of the pan. This makes it easier to lift the loaf out after baking. Set aside.
- First, measure out the 1 cup of chocolate chips and remove ¼ cup, set both measurements aside.
- In a small pot, add butter, milk, and orange zest. Place over low heat until the butter has completely melted, stirring occasionally.
- Once the butter has melted, remove the pot from heat and set it aside to cool. NOTE: This mixture must be cooled until just warm to the touch otherwise it will cook the eggs when added later.
- In a large mixing bowl, sift flour and baking powder.
- Add coconut and sugar and whisk to combine.
- Add the larger quantity of chocolate chips (¾ cup) and whisk through until combined.
- Pour in the cooled liquid mixture then the beaten eggs. Using a spatula, fold and stir the mixture incorporated, ensuring not to over-mix.
- Spoon batter into the lined loaf pan, smoothing the top out evenly.
- Sprinkle over the remaining ¼ cup of chocolate chips.
- Bake for 40-43 minutes or until a skewer inserted into the middle comes out clean.
- Remove and cool in pan for 10 minutes.
- Turn out onto a wire rack and allow to cool completely.
- Serve and enjoy!
This recipe was originally published in March 2021. It was republished in May 2023 with new images and helpful information.
made it today - husband likes it, I think our oven is quite fast so will cook for a bit less next time for a more moist loaf, nice and easy prep which works well for me.
Looks delicious. Could you clarify how much butter to use?
Hi Maria, thank you! Recipe calls for 80g of butter, in the ingredient list 🙂