Chocolate Chip Coconut Crunch Cake

Chocolate Chip Coconut Crunch Cake

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.

I insist.

Chocolate Chip Coconut Cake

Chocolate Chip Coconut Crunch Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 70 minutes

Yield: 1 (9-inch) cake

Chocolate Chip Coconut Crunch Cake

A dreamy cake with chocolate chips and coconut flakes in the cake and the topping.


1 + 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 + 1/2 cup unsweetened coconut flakes, divided
3/4 cup sugar
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk
1 cup chocolate chips (semi-sweet or dark chocolate), divided
3/4 cup confectioners' sugar
2 tablespoons canned unsweetened coconut milk
1/2 teaspoon vanilla extract
vanilla ice cream, for serving


  1. Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan with aluminum foil then butter and flour it. Set aside.
  2. In a medium bowl sift together the flour, baking powder and salt. Stir in 1 cup of coconut and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer cake to rack and cool in pan completely.
  8. Make the topping:
  9. 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.
  10. 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

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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