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 1/4 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 (3/4 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 1/4 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!