Though there are many similar coconut loaf recipes available, this recipe for Coconut Milk Chocolate Chip Pound Cake has been adapted for ultimate coconut flavor and long shelf life. Using coconut milk and coconut oil helps this loaf cake retain moisture and flavor for a full week!
When I first started writing The Monday Box, I honestly had no idea why one baked good stayed fresh longer than another. Without any baking chemistry knowledge, I had to learn through research and practice. Five years and hundreds of recipes later, I can tell you that there are certain ingredients that are a big help when you need a care package recipe that will be still be delicious once it arrives at its destination. Crunchy, butter based cookies like shortbread and butter cookies, are great for care packages. Butter not only tastes great, but keeps the cookies crunchy for a long time. Plain shortbread keeps for months and the flavor improves over time. Though butter is great for crunchy things, it’s not the fat of choice for keeping cakes moist. I’ve had some success with sour cream, yogurt, and buttermilk, but oils are my number one choice. Olive oil makes lovely moist cookies and cakes with longer than average freshness. For Coconut Milk Chocolate Chip Pound Cake, I used coconut oil for additional coconut flavor.
Coconut milk adds another layer of coconut flavor and another boost of moisture to Coconut Milk Chocolate Chip Pound Cake. I tried two versions of this recipe. For the first, I used butter and milk. For the second, I used coconut oil and coconut milk. The cake made with dairy, tasted like vanilla cake with added coconut. The cake made with coconut ingredients, not surprisingly had a completely coconut flavor. What was a surprise to me, was the difference in shelf life. The Coconut Milk Chocolate Chip Pound Cake made with coconut oil, stayed moist and fresh for twice as long as the cake made with dairy!
This recipe can make one standard sized loaf cake, but I prefer mini-loaves. Mini-loaves are just the right size for mailing, gifting, or nibbling. Eat one, mail one, and freeze the rest for whenever the craving hits for tropical coconut flavor. The optional glaze using coconut milk is both pretty and delicious for cakes that will not be shipped. I recommend skipping the glaze for care package use.
MORE COCONUT MILK RECIPES
Coconut Milk Chocolate Chip Pound Cake
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut unsweetened
- ¾ cup coconut oil
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- ¾ cup coconut milk
- 1 tablespoon vanilla paste or extract
- ½ teaspoon coconut extract
- ¾ cup mini chocolate chips I use Whole Foods 365 Brand, Fair Trade
- Topping
- ¼ cup mini chocolate chips I use Whole Foods 365 Brand, Fair Trade
- ¼ cup shredded coconut sweetened or unsweetened
- Glaze optional and not recommended for shipping
- ½ cup confectioner’s sugar
- 3 tablespoons coconut milk
- ¼ teaspoon coconut extract
Directions
- Preheat the oven to 325° F. Grease and flour the 4 mini-loaf pan cavities (or 1 regular loaf pan).
- In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut. Set aside.
- In the bowl of an electric mixer, combine the coconut oil and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time. Then mix in the vanilla and coconut extracts.
- Alternate adding the coconut milk and the flour just until combined.
- Stir in chocolate chips.
- Pour the batter into the prepared pan, smoothing the top of the loaves with a spatula.
- For the topping, combine the shredded coconut and chocolate chips in a small bowl, then sprinkle over the top of each loaf.
- Bake mini-loaves for 40 minutes (regular single loaf bakes for 1 hour and 15 minutes), or until the top is golden brown and a toothpick inserted in the center of a loaf comes out with no batter and few crumbs. If the loaf (and coconut topping) is brown but requires more baking, lay a sheet of foil on top of the loaves to prevent burning.
- Remove from oven and allow to cool in the pan for 10 minutes before removing from the pan onto a wire rack to cool completely.
- If using the coconut glaze (not recommended for shipping), in a small bowl mix together the glaze ingredients and drizzle over the loaves while they are still warm. Be sure the glaze has set completely before storing.
- Coconut Milk Pound Cake can be stored in an airtight container at room temperature for up to 7 days.
Notes
Wondering what to do with the extra coconut milk? Coconut Milk Cookies and Coconut Milk Toffee Blondies are calling your name!
bella says
please i would like to ask if i can use plain milk in place of coconut milk
Wendy Sondov says
Hi, Bella. I have not tried using regular milk in this recipe, but I think it should be fine. Enjoy!
Cristina says
It looks so so delicious!
The Monday Box says
Thank you, Cristina!
Susan says
I’m excited to learn about using coconut milk and oil to extended the shelf life of baked goods. I adore coconut, so I’m excited about trying your recipe. Congrats, you’re featured this week at the #ThisIsHowWeRoll Link Party.
Joyce says
Coconut, chocolate chip…. sold! Will be making this recipe soon! Thank you for sharing this with us at Funtastic Friday link party.
Jamie says
This looks amazing – my husband would love it! Pinning to try this weekend! 🙂
Charlene Asay says
I am so glad that you joined us at Family Joy Blog Link Up Party this week. This recipe seriously looks amazing!
Monika Dabrowski says
This cake looks absolutely beautiful! Love the chocolate chips in it:)
April J Harris says
What a wonderful cake! I love chocolate and coconut together! I was interested to read about how the dairy free cake kept for longer though – I hadn’t thought about that. Scheduled to pin. Thank you so much for sharing this delicious Coconut Milk Chocolate Chip Pound Cake with us at Hearth and Soul, Wendy!
Chris Scheuer says
This looks amazing Wendy and it’s definitely a winning combination of ingredients. I agree with you about the oil, makes a cake so moist!
Charlene Asay says
This looks and sounds amazing. I am going to pin for later. I love coconut and chocolate. Perfect combo.
Miz Helen says
This recipe does look so moist and delicious, I can’t wait to try it! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
The Monday Box says
Thanks, Miz Helen! I know you are going to love this recipe! The loaf is definitely moist and delicious!
Julie Christiansen says
I had no idea about the varying shelf life of breads. This was interesting, and helpful! Thanks for sharing your knowledge and yummy recipes with us! Pinned!
The Monday Box says
Thanks, Julie! It’s always exciting to me when I discover ingredients that help make a recipe more care package worthy! 🙂
saltandserenity says
Coconut pound cake!! I’m on my way over right now. I love pound cakes. I remember when I first discovered that oil was better than butter for making a moist cake. It really shocked me. The double whammy of coconut milk and coconut oil is a great idea. This may be blasphemous to say, but I am thinking of leaving out the chocolate chips when I make it, in order to really celebrate the coconut.
The Monday Box says
I’m getting the coffee ready for your arrival, Cindy! 🙂 My first batch of trial cakes (dairy vs non-dairy) were done without chocolate chips. It was good, but I felt it needed something extra. Maybe more coconut flakes in the dough if you want to (gasp!) skip the chocolate. 🙂
Carlee says
It is so interesting to read about the different versions you made. I love all of the coconut and I wish I could steal a slice!
The Monday Box says
Thanks, Carlee! After making the different versions, I have more than enough cake to share! 🙂