Chocolate chips, coconut flakes and coconut milk come together to make this day-dreamy, unforgettable cake. It was love at first sight. One look at the toasty-coconut, chocolate-dotted topping and I was a complete goner.
It was a vision I couldn’t erase from my mind. I had to make it immediately or do nothing else, even knowing love at first sight doesn’t always transfer to love at first bite. Luckily, this time – it did.
Coconut milk and an entire cup of coconut flakes in the batter give it a big, fluffy crumb that is moist and tender but sturdy and dense all at the same time. The topping is a smattering of chocolate chips and oodles of coconut flakes that turn golden-brown and lightly crisp in the oven. It’s all held together with a drizzle of coconut milk icing that turns it into a sweet and crunchy, candy-like topping.
It lived up to my every expectation.
This is a great cake to serve to company with a scoop of vanilla ice cream or a generous dollop, maybe two, of fresh whipped cream and a steaming hot cup of coffee. Or – like me, you can simply make it for yourself.
A dreamy cake with chocolate chips and coconut flakes in the cake and the topping.
- Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan with aluminum foil then butter and flour it. Set aside.
- In a medium bowl sift together the flour, baking powder and salt. Stir in 1 cup of coconut and set aside.
- In a large bowl beat the sugar and butter together on medium speed 3 minutes. Beat in eggs 1 at a time. Beat in vanilla.
- Beat in flour mixture in 3 additions alternating with the coconut milk starting and ending with the flour. Beat in each addition just until combined. Fold in 2/3 cup of the chocolate chips.
- Spread the batter out evenly in pan and sprinkle with the remaining 1/3 cup chocolate chips followed by the remaining 1/2 cup coconut flakes.
- Bake cake until golden and toothpick in center comes out clean about 60 to 70 minutes. Place a piece of tinfoil over the cake if the coconut begins browning too much.
- Transfer cake to rack and cool in pan completely.
- In a small bowl whisk the powdered sugar with 1 - 2 tablespoons coconut milk and vanilla until smooth. Add more coconut milk a 1/2 teaspoon at a time if needed to get a thin glaze.
- Remove the side ring from the springform pan and place cake on a platter. Drizzle with glaze. Serve with a scoop of vanilla ice cream.
Adapted from Bon Apettit
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