Chocolate Coconut Loaf.


Sometimes, you just have to know when to cut your losses and…eat cake. One instance, which happens more than you (let’s be real “I”) would hope is when, in your smaller than average Brooklyn kitchen, the one window in the entire apartment which provides any decent light is not doing its job. Yea, sure it’s letting in a few UV rays and if we were a couple weeks along I probably would even crack the window and let some sweet, fresh air in. But those UV rays are not lighting my nicely styled food in the proper way. Even though it should be soft morning light, it’s all harsh and shadowy. Bleh.

Thankfully, as with most instances in food blogging, if the pictures aren’t turning out, at least you have something tasty to eat. And in this particularly instance, after a few failed attempts to get an overhead which finally culminated in the two slightly weird little shots you see here (backlight and looking over the back of the cake like a creepster?), I got to eat cake.

So all in all, a win.


Losses than have been cut and resulted in cake are not only to be found in the food blogging space. In simple baking, you often end up with cake. Especially when you venture into the realm of breakfast “breads.” You know what I’m talking about. Looking at you banana walnut, carrot raisin, and apple. The breads that, if we were perfectly honest, are really just cake that you can throw in the toaster and heat up, real nice. To do away with any pretense that this coconut loaf was actually bread, I added a decent sized handful of chocolate chips.

By which I mean a cupful. And let me say, it improved the “bread” quite nicely. All studded up with coconut, scented with vanilla, this really is one of the best pieces of bread a girl could have.

Chocolate Coconut Loaf
Barely adapted, at all, save for the necessary addition of chocolate chips, from Bill Granger via Smitten Kitchen

2 large eggs
1 ¼ cups milk
2 teaspoons pure vanilla extract
1 cup white sugar
½ teaspoon coarse salt
2 ½ cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
5 oz. flaked coconut
6 tablespoons unsalted butter, melted
1 cup bittersweet chocolate chips

1. Preheat oven to 350°F. Butter and flour a 9” x 5” loaf pan. In a large mixing bowl, whisk together eggs, milk, vanilla extract, sugar, and salt until combined. Add flour, baking power, and cinnamon and stir until just combined. Stir in the coconut and melted butter. Add the chocolate chips and stir until just combined. Pour into prepared pan and bake for 1 hour, or until golden brown on top and a tester inserted into the center comes out clean.

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