Chocolate chip and coconut coffee cake
This is a variation on my vanilla and coconut cake. This cake is a little bit moister and once you slice it you find little droplets of chocolate hiding in the cake. This is a great cake for breakfast or just a little pick-me-up during the day.
1 cup of sugar (200 gr)
½ a cup of butter at room temperature (113 gr)
3 eggs at room temperature
1 teaspoon of pure vanilla extract
½ a cup of sour cream – (120 ml)
1 cup + 1 tablespoon of all-purpose flour (180 gr)
1 ½ teaspoons of baking powder
¼ teaspoon of salt
1 cup of desiccated coconut (80 gr)
A little over ½ a cup – 100 gr of chocolate chips (at least 60% cacao)
Preheat oven to 175 degrees Celsius.
Line the bottom of a rectangle metal loaf pan with parchment paper and then coat with baking spray (or oil) with flour. Remove the excess flour. This is a crucial step because if you don’t line the bottom of the pan it will be nearly impossible to remove the cake after it has been baked. You can also use a silicon loaf pan. You can also use a 6-cup metal tube pan coated with baking spray (or oil) with flour. Remove the excess flour.
In the bowl of your electric mixer fitted with the whisk attachment whisk the butter and sugar. Add the vanilla and the eggs one at a time and whisk until the mixture is light and airy.
Add the sour cream and mix until well combined.
In separate bowl combine flour, baking powder and salt and set aside.
Add the flour mixture in 2 parts and mix for 30 seconds after each addition. Fold in the coconut and chocolate chips.
Spoon the batter into the prepared pan and smooth the surface evenly.
Bake for 45 minutes until a cake tester inserted in the center comes out clean. Let the cake cool for 10 minutes before removing it from the pan.