I admit it: there are days when I want to prepare something delicious without spending hours in the kitchen. This coconut and chocolate chip cake was born just like that, on those mornings when you need a simple dessert that smells like home. The coconut gives it that exotic note that lifts your mood, while the chocolate… well, chocolate makes everyone happy, young and old. Perfect for breakfast, as a snack, or to bring to a last-minute invitation.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 eggs
- 3/4 cup sunflower oil
- 1 packet baking powder
- as needed milk
- as needed chocolate chips
- as needed desiccated coconut
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Sieve
- 1 Spoon
- 1 Cake Pan 10-inch diameter
- 1 Toothpick
Procedure
In a bowl, beat the eggs with the sugar until you get a light and well-aerated mixture. Add the sunflower oil in a slow stream while continuing to mix: it will help keep the cake soft for longer.
Sift the flour and baking powder and incorporate them gradually. Then add the desiccated coconut to taste. If the dough seems a bit too dense, pour in a few tablespoons of milk: it should be soft but not liquid.
Combine the chocolate chips and gently mix with a spatula to distribute them well. To prevent them from sinking to the bottom, you can quickly toss them in a teaspoon of flour.
Line a 10-inch cake pan with parchment paper or brush it with butter and flour it. Pour the mixture in and level it.
Bake in a static oven at 350°F for 40-45 minutes. Before removing it from the oven, do the toothpick test: it should come out dry. Let it cool completely.
Sprinkle with powdered sugar and, if you like, a sprinkle of grated coconut for an even more delicious effect.
Tips:
Extra additions: For an extra touch, you can enrich the cake with a handful of chopped nuts or hazelnut crumbs.
Storage: Store the cake in an airtight container to keep it soft for 3-4 days.
Light variant: Replace some of the sugar with brown sugar or a natural sweetener.
Light variant: Replace some of the sugar with brown sugar or a natural sweetener.
FAQ – Quick Chocolate Chip and Coconut Cake
Can I freeze the cake?
Sure! Cut it into slices, wrap in cling film, and freeze for up to 2 months.
Do the chocolate chips melt in the oven?
No, they hold their shape, but they may sink if the batter is too liquid.
Can it be made in muffin tins?
Yes, bake them for 18-20 minutes at 350°F.
Can I replace the oil with butter?
Yes, use 6 oz of melted butter, but the texture will be slightly denser.
I hope this coconut and chocolate cake becomes one of those easy snack recipes for you to pull out when you want something tasty without complicating your life. With its aroma and softness, it always wins over everyone… and I bet it will be gone much sooner than you expect!
