Toasty, crisp coconut tops this moist homemade coconut loaf, while chocolate chips add just the right amount of sweetness. Perfect with your afternoon tea! This recipe can also be made into 4 mini loaves, just reduce the baking time to 40 minutes.
2 cups flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened shredded coconut
3/4 cup coconut oil (or vegetable oil)
1 3/4 cup sugar
4 eggs
3/4 cup coconut milk (shake well)
1 tbsp vanilla extract
1/2 tsp coconut extract
3/4 cup semi-sweet chocolate chips
Topping:
1/4 cup chocolate chips
1/4 cup shredded coconut
2 tbsps coconut milk
1/4 tsp coconut extract
Mix the flour, baking powder, salt and shredded coconut together and set aside. Then, in a large mixer bowl, combine the coconut oil and sugar. Start adding the eggs, one at a time, and beat until fluffy then add the extracts. Alternate adding the coconut milk and the flour mixture and mix just until combined. Stir in the chocolate chips.
Grease and flour a 9 X 5" loaf pan and pour in the batter. Mix 1/4 cup chocolate chips and 1/4 cup coconut together and sprinkle on top. Bake at 325°F for 1 hour and 35-45 minutes. A cake tester should come out clean.
Cool in pan on rack for 10-15 minutes, then loosen the sides with a knife and carefully turn out. Mix 2 tbsps coconut milk with 1/4 tsp coconut extract and drizzle over the warm loaf. This last step is completely optional but adds just a little more moisture to the cake. Cool completely on rack before slicing.
Adapted from: themondaybox.com
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