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Chocolate Chip, Orange & Coconut Loaf


Chocolate Chip, Orange & Coconut Loaf! A simple homemade loaf with chocolate chips and orange to awaken those sweet taste buds of yours! A loaf with zero traces of banana in sight, your welcome!


  • 80g salted butter
  • 1 cup (250ml / 230g) milk of choice  
  • 1 heaped tablespoon finely grated orange zest, approx. 1 small-medium orange
  • 300g (2 cups) plain all-purpose unbleached white flour 
  • 2 tsp baking powder
  • 210g (1 cup) raw granulated sugar
  • 180g (2 cups) desiccated coconut 
  • 200g (1 cup) mini chocolate chips, either dark chocolate or milk chocolate* see notes 
  • 2 large eggs, room temperature and lightly whisked 


  1. Preheat oven to 180ºC (356ºC). Line a 9 inch x 5 inch rectangle baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges. 
  2. In a small pot, add butter, milk and orange zest. Place over a low heat until butter has completely melted, stirring occasionally. Once butter has melted, remove pot from heat and set aside. 
  3. In a large mixing bowl, sift flour and baking powder. Add sugar and coconut, whisk to combine well.
  4. Measure out chocolate chips and remove 1/4 cup. Transfer to a separate bowl and set both measurements of chips aside. 
  5. To the dry ingredients, pour in melted butter & milk mixture, eggs and the larger measurement of chocolate chips. Using a spatula, gently and lightly fold together until just combined. Ensuring not to over-mix. 
  6. Spoon batter into lined loaf pan, smoothing out evenly. 
  7. Sprinkle over the extra 1/4 cup chocolate chips you removed earlier. 
  8. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean and the top springs back when lightly pressed. 
  9. Remove and cool in pan for 5 minutes. 
  10. Turn out onto a wire rack and allow to cool completely. 
  11. Slice, serve and enjoy! 


Store in an airtight container, in the pantry, for 3-4 days. 

*Use mini chocolate chips as they will suspend in the batter instead of sinking to the bottom of the loaf during baking. If you cannot find mini chips, use regular/larger size chocolate chips and roughly chop them up.