Easy Chocolate Chip Coconut Loaf Cake Recipe

Easy Chocolate Chip Coconut Loaf Cake Featured Image

Easy Chocolate Chip Coconut Loaf Cake Recipe

This Easy Chocolate Chip Coconut Loaf Cake is moist and fluffy. Bursting with fragrant orange zest and loaded with melted dark chocolate chips.

Course Bread, Cake, Loaf Cake

Keyword chocolate chip, chocolateorange, orange

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 477kcal

Author Samantha Pickthall

Ingredients

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 Tbsp finely grated orange zest, approx. 1 small-medium orange
300 g (2 cups) plain all-purpose flour scoop & leveled
2 tsp baking powder
2 cups desiccated coconut
3/4 cup golden or white granulated sugar
2 large eggs at room temperature and lightly beaten, (each egg weighing approx. 55g-65g in shell)

US Customary - Metric

Instructions

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!

Notes

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.

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.

Nutrition