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    Home » Quick Bread/ Loaves » Coconut Milk Chocolate Chip Pound Cake

    Coconut Milk Chocolate Chip Pound Cake

    By Wendy Sondov · Published: Mar 27, 2017 · Modified: Apr 5, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    Coconut Milk Chocolate Chip Pound CakeWhen 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 Chocolate Chip Pound Cake

    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!

    Coconut Milk Chocolate Chip Pound Cake

    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.

    Coconut Milk Chocolate Chip Pound Cake

    MORE COCONUT MILK RECIPES

    Coconut Milk Cookies

    Coconut Milk Snack Cake

    Coconut Milk Toffee Blondies

    Coconut Milk Chocolate Chip Pound Cake

    Coconut Milk Chocolate Chip Pound Cake

    Coconut milk adds extra flavor, moisture, and a lovely soft texture to this quick and easy loaf.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 12
    Calories: 491kcal
    Author: Wendy Sondov
    Adapted From: food.com

    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 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

    Instructions

    • 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

    Packing tips
    Wrap each loaf 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

    Calories: 491kcal | Carbohydrates: 64g | Protein: 5g | Fat: 25g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 124mg | Potassium: 102mg | Fiber: 1g | Sugar: 47g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    Wondering what to do with the extra coconut milk? Coconut Milk Cookies  and Coconut Milk Toffee Blondies are calling your name!

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    Reader Interactions

    Comments

    1. bella

      January 13, 2020 at 12:22 am

      please i would like to ask if i can use plain milk in place of coconut milk

      Reply
      • Wendy Sondov

        January 13, 2020 at 7:38 am

        Hi, Bella. I have not tried using regular milk in this recipe, but I think it should be fine. Enjoy!

        Reply
    2. Cristina

      April 7, 2017 at 1:31 am

      It looks so so delicious!

      Reply
      • The Monday Box

        April 7, 2017 at 11:46 am

        Thank you, Cristina!

        Reply
    3. Susan

      April 6, 2017 at 8:17 pm

      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.

      Reply
    4. Joyce

      April 6, 2017 at 7:30 pm

      Coconut, chocolate chip…. sold! Will be making this recipe soon! Thank you for sharing this with us at Funtastic Friday link party.

      Reply
    5. Jamie

      April 6, 2017 at 4:00 pm

      This looks amazing – my husband would love it! Pinning to try this weekend! 🙂

      Reply
    6. Charlene Asay

      April 5, 2017 at 3:18 pm

      I am so glad that you joined us at Family Joy Blog Link Up Party this week. This recipe seriously looks amazing!

      Reply
    7. Monika Dabrowski

      April 5, 2017 at 6:20 am

      This cake looks absolutely beautiful! Love the chocolate chips in it:)

      Reply
    8. April J Harris

      April 4, 2017 at 2:49 pm

      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!

      Reply
    9. Chris Scheuer

      April 3, 2017 at 11:55 am

      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!

      Reply
    10. Charlene Asay

      April 1, 2017 at 5:16 pm

      This looks and sounds amazing. I am going to pin for later. I love coconut and chocolate. Perfect combo.

      Reply
    11. Miz Helen

      April 1, 2017 at 2:12 pm

      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

      Reply
      • The Monday Box

        April 13, 2017 at 2:02 pm

        Thanks, Miz Helen! I know you are going to love this recipe! The loaf is definitely moist and delicious!

        Reply
    12. Julie Christiansen

      March 31, 2017 at 5:16 pm

      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!

      Reply
      • The Monday Box

        April 13, 2017 at 1:59 pm

        Thanks, Julie! It’s always exciting to me when I discover ingredients that help make a recipe more care package worthy! 🙂

        Reply
    13. saltandserenity

      March 29, 2017 at 8:24 pm

      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.

      Reply
      • The Monday Box

        April 13, 2017 at 1:54 pm

        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. 🙂

        Reply
    14. Carlee

      March 27, 2017 at 8:47 pm

      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!

      Reply
      • The Monday Box

        March 27, 2017 at 8:48 pm

        Thanks, Carlee! After making the different versions, I have more than enough cake to share! 🙂

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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