Coconut Chocolate Chip Loaf Cake is a soft and light dessert. A variation of the classic loaf cake, it differs mainly in the addition of coconut flour and yogurt, which will give lovers of this tropical fruit an unmistakable flavor and aroma.
It is prepared quickly and easily by simply whipping the eggs with sugar and seed oil, and then delicately incorporating the flour, yeast, yogurt and chocolate chips. The resulting mixture will then be poured into the appropriate loaf cake mold and baked in the oven for half an hour.
The result will be a delicious dessert, perfect to dunk in a cup of milk for breakfast or serve at tea time for a healthy and genuine snack.
What is Coconut Chocolate Chip Loaf Cake?
Coconut loaf cakes have a long history in the United States, emerging as part of the broader trend of incorporating tropical ingredients into American baking. Coconut, once considered an exotic ingredient, became increasingly popular in the early 20th century, especially as canned coconut milk and shredded coconut became more widely available. Coconut loaf cakes, known for their rich, moist texture and subtle tropical flavor, quickly gained a following in American kitchens, particularly in the southern and coastal regions where coconut was more commonly grown. These cakes often took the form of simple, comforting baked goods that paired well with afternoon tea or served as an easy dessert for family gatherings.
The addition of chocolate chips to coconut loaf cakes became a popular variation in the latter half of the 20th century, particularly as chocolate became a beloved complement to nearly every dessert. The combination of coconut and chocolate is a classic pairing, as the sweetness of the coconut contrasts beautifully with the rich, bittersweet flavor of chocolate. This fusion of ingredients gained momentum as home bakers sought new ways to enhance traditional recipes, resulting in a more indulgent, decadent version of the coconut loaf cake. Today, the coconut and chocolate chip loaf is a beloved American treat, often found in bakeries, home kitchens, and as part of celebratory dessert spreads.
Pro Tips for The Best Coconut Chocolate Chip Loaf Cake
- Mix the ingredients just until combined to avoid a dense cake. Overmixing can lead to a tough texture, so be gentle when folding in the dry ingredients.
- To prevent the chocolate chips from sinking to the bottom of the cake, toss them lightly in a bit of flour before adding them to the batter. This will help keep them evenly distributed throughout the cake.
- To avoid sticking, grease the loaf pan thoroughly and dust it lightly with flour. Alternatively, you can use parchment paper to line the pan for easy removal.
- Since loaf cakes can vary in baking times depending on your oven, start checking for doneness at the recommended time by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready.
- Allow the cake to cool completely before slicing. This helps the flavors set and makes for cleaner, more professional-looking slices.
Can I Add Anything Else to This Loaf Cake?
If you prefer, you can replace the chocolate chips with raisins, soaked in an orange syrup and then squeezed, flavor it with a pinch of cinnamon, add chopped walnut kernels or opt for a lactose-free yogurt: for an equally delicious result, and also suitable for those with food intolerances.
Why Did My Loaf Cake Collapse in The Middle?
If the cake was underbaked, the structure didn’t have enough time to set, causing it to sink as it cooled. Overmixing can incorporate too much air into the batter, leading to instability, while too much baking powder or soda can cause rapid rising followed by collapsing. Ensure you follow the recipe’s timing, mix gently, and avoid excessive leavening for a stable, well-risen cake.
Why Is My Loaf Cake So Dry?
Overbaking can cause the cake to lose moisture, while using too little butter or oil can make it dry as well. Additionally, if you added too much flour or didn't measure it properly, the cake might not have enough moisture to stay tender. To avoid this, make sure to check the cake’s doneness early, use the correct proportions of ingredients, and ensure that your fat content is adequate for moisture retention.
How Can I Serve This Loaf Cake?
You can serve this coconut loaf cake sliced, either on its own or with a light dusting of powdered sugar. For added indulgence, top it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs wonderfully with a cup of coffee or tea for a delightful snack or dessert.
Can I Make This Ahead of Time?
Yes, you can make the coconut loaf cake ahead of time. Once baked and cooled, store it in an airtight container at room temperature for up to 3–4 days.
Does It Freeze Well?
Yes, the coconut loaf cake freezes well. After baking and cooling, wrap the cake tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. It can be frozen for up to 2 months. To thaw, let it sit at room temperature for a few hours or warm it slightly in the oven for a freshly baked taste.
How to Store Any Leftovers
To store leftover coconut loaf cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3–4 days.
Ingredients
How to Make Coconut Chocolate Chip Loaf Cake
Collect the eggs with the sugar in a bowl and start working with the electric whisk.
Collect the eggs with the sugar in a bowl and start working with the electric whisk.
Then add the seed oil in a drizzle, and continue to whisk until you obtain a light and frothy mixture.
Then add the seed oil in a drizzle, and continue to whisk until you obtain a light and frothy mixture.
Add the yogurt, little by little, and incorporate it delicately with a spatula.
Add the yogurt, little by little, and incorporate it delicately with a spatula.
Add the sifted all-purpose flour.
Add the sifted all-purpose flour.
Add the coconut flour.
Add the coconut flour.
Continue with the sifted yeast.
Continue with the sifted yeast.
Add salt.
Add salt.
Mix gently with a spatula and with movements from bottom to top.
Mix gently with a spatula and with movements from bottom to top.
At the end you should have a dense and homogeneous mixture.
At the end you should have a dense and homogeneous mixture.
At this point, pass the cold chocolate chips from the freezer into the flour, sift them to eliminate the excess and incorporate them into the mixture.
At this point, pass the cold chocolate chips from the freezer into the flour, sift them to eliminate the excess and incorporate them into the mixture.
Transfer the dough into a 22x11 cm plumcake mould, previously greased and floured and, with the help of a dampened knife blade, make a horizontal cut on the surface: this way the characteristic crack will form during cooking.
Transfer the dough into a 22×11 cm plumcake mould, previously greased and floured and, with the help of a dampened knife blade, make a horizontal cut on the surface: this way the characteristic crack will form during cooking.
Place the plumcake in a preheated oven at 350°F/175°C and leave to cook, in static mode, for about 30 minutes. Once finished, take it out of the oven and let it cool.
Place the plumcake in a preheated oven at 350°F/175°C and leave to cook, in static mode, for about 30 minutes. Once finished, take it out of the oven and let it cool.
Enjoy!
Enjoy!
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