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Coconut loaf cake with browned butter and chocolate chips

Coconut Chocolate Chip Cake

Coconut loaf cake with browned butter and chocolate chips
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Makes: 9 x5 loaf
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Ingredients
  

  • 3 tbsps unsalted butter
  • 1 and 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon powder
  • 1/4 teaspoon salt
  • 1/2 cup caster sugar
  • 1 tbsp brown sugar
  • 1 cup shredded, unsweetened coconut (100 gms)
  • 1 egg
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips, plus more to melt and drizzle on top if desired

Instructions

  • First, melt the butter in a small saucepan on low heat. For extra flavour, let it foam up and then begin to brown a little bit before turning off the heat. Let the butter cool a bit.
  • Preheat the oven to 175 C and grease a 9x5 loaf tin. Set aside.
  • In a bowl, sift the flour, baking powder, cinnamon and salt. Stir in the sugars and coconut.
  • In a mixing bowl, whisk the egg, milk and vanilla until smooth and combined. Slowly fold in the flour-coconut mixture, followed by the browned butter. Be gentle and don't over mix the batter.
  • Fold in the chocolate chips, then spoon the batter into the prepared tin and smoothen the top.
  • Bake for 40 to 45 minutes until a toothpick poked in the center comes out clean and the top is browned. Start checking for doneness at 30 minutes as ovens vary a bit.
  • Let the cake cool for 10 minutes in the tin, then loosen the sides with a knife and turn it out onto a wire rack. If eating immediately, slice while still slightly warm, otherwise store in an airtight tin at room temperature for 2 days once completely cooled. Store in the fridge for a week. Melt some more chocolate chips and drizzle on top for extra flavour! Happy baking :)

Notes

*This is not a very tall loaf cake. If you would like it to be larger, double the recipe.
*I haven't tried skipping or replacing the egg here as it keeps the cake from becoming too dense. You could maybe add a bit more milk and increase the baking powder by 1/2 tsp but the result won't be exactly the same.
*Adapted from Smitten Kitchen