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!
If you love baking with coconut milk, next time try Coconut Blondies.
Why you’ll love this recipe
Coconut milk adds a layer of coconut flavor and a boost of moisture to this lovely loaf cake. Made with coconut oil, this quick bread stays moist and fresh for twice as long as those 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.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium bowl, mix 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 dry ingredients just until combined. Stir in chocolate chips.
- Pour the batter into a greased and floured 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 the 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.
More coconut milk recipes
Coconut Milk Cookies are soft and tender with mild coconut flavor. Add chocolate chips or chocolate nibs for crunch.
Coconut Milk Snack Cake is the best way ever to use up left over coconut milk! A quick and easy one layer cake with no topping needed.
This chewy blondies recipe for Coconut Blondies is full of white chocolate and toffee flavor.
My experience with this recipe
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 this chocolate chip loaf cake, I used coconut oil for additional coconut flavor.
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Coconut Chocolate Chip Loaf Cake
Ingredients
Cake batter
- 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 semisweet chocolate chips I use Whole Foods 365 Brand, Fair Trade
Topping
- ¼ cup chocolate chips, mini or regular I use Whole Foods 365 Brand, Fair Trade
- ¼ cup shredded coconut sweetened or unsweetened, or coconut flakes
- Glaze optional and not recommended for shipping
- ½ cup confectioner’s sugar
- 3 tablespoons coconut milk
- ¼ teaspoon coconut extract
Instructions
- Preheat the oven to 325° F. Grease and flour the 4 mini loaf pans (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 mixture 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 or cake tester 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.
- This quick bread loaf can be stored in an airtight container at room temperature for up to 7 days.
Notes
- Wrap each loaf of coconut pound cake in plastic wrap, then place in an airtight container or freezer weight ziplock bag.
- I suggest skipping the chocolate chips in the topping during warm weather, and skipping the glaze at all times for shipping.
Nutrition
First Published: March 27, 2017. Last Updated: October 30, 2021. Updated for additional information and better reader experience.
bella
please i would like to ask if i can use plain milk in place of coconut milk
Wendy Sondov
Hi, Bella. I have not tried using regular milk in this recipe, but I think it should be fine. Enjoy!
Cristina
It looks so so delicious!
The Monday Box
Thank you, Cristina!
Susan
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
Coconut, chocolate chip…. sold! Will be making this recipe soon! Thank you for sharing this with us at Funtastic Friday link party.
Jamie
This looks amazing – my husband would love it! Pinning to try this weekend! 🙂
Charlene Asay
I am so glad that you joined us at Family Joy Blog Link Up Party this week. This recipe seriously looks amazing!
Monika Dabrowski
This cake looks absolutely beautiful! Love the chocolate chips in it:)
April J Harris
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
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
This looks and sounds amazing. I am going to pin for later. I love coconut and chocolate. Perfect combo.
Miz Helen
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
Thanks, Miz Helen! I know you are going to love this recipe! The loaf is definitely moist and delicious!
Julie Christiansen
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
Thanks, Julie! It’s always exciting to me when I discover ingredients that help make a recipe more care package worthy! 🙂
saltandserenity
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
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
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
Thanks, Carlee! After making the different versions, I have more than enough cake to share! 🙂