yellow, soft, crumbly slice of loaf cake on white plate

Chunky Chocolate Coconut Cake Recipe

Golden brown loaf cake on wire cooling rack with white background

I made this recipe for the first time this morning, and I’ve called it Chunky Chocolate Coconut Cake.  To make a change, I made it in a loaf tin, rather than my usual round one.  I used my basic Pound Cake ingredients though, and it is a really delicious recipe.

It’s winter here in the UK, and what we crave is comfort food to warm us and cheer us up during the short, sunless, cold, gloomy days.  I can’t claim that this is a healthy recipe, but I’ve used healthier alternatives and lower quantities of the less healthy ingredients.  It tastes really good; we had it with tea this afternoon, and it’s the perfect cake for a cold day.  Here’s how you make it:

Chunky Chocolate Coconut Cake

  • Coconut Oil – pure, raw, organic (125 gram)
  • Greek Yoghurt – 0% fat (125 gram)
  • Soft Light Brown Sugar (126 gram)
  • Soft Dark Brown Sugar (42 gram)
  • Eggs (4)
  • Self Raising Flour (250 gram)
  • Baking Powder (2 teaspoons)
  • Chocolate – chunky chips (50 gram)
  • Coconut  – desiccated (75 gram)
Bowls and plates containing: light brown sugar, flour and baking powder, 4 eggs, chocolate chunks and desiccated coconut, coconut oil and yoghurt - on white worktop

STEP 1:  Grease and line a 2 lb (900 gram) loaf tin.

STEP 2:  Mix the Coconut Oil and Yoghurt in a bowl.

STEP 3:  Add the Light and Dark Brown Sugars and beat well until smooth, creamy and light in colour.

Caramel coloured, smooth and creamy cake mix

STEP 4:  Add the eggs and a little flour to prevent curdling and then mix well until really smooth.

Cake mixture, eggs and a small amount of flour

STEP 5:  Add the flour and fold in gently until thoroughly incorporated.

STEP 6:  Stir in the chocolate and coconut.

STEP 7:  Bake for about 1 hour in the centre of the oven at 170°C (325°F, Gas Mark 3).

STEP 8:  Test with a skewer, and when it comes out clean and dry, the cake is ready to come out of the oven.

STEP 9:  Leave in the tin for about 10 minutes, then turn out onto a wire rack to cool.

STEP 10:  Store in an airtight container, in the fridge, and it will last for up to a week.

yellow, soft, crumbly slice of loaf cake on white plate

If you have enjoyed this recipe and fancy making something equally warm and comforting, try my recent recipe Vegan Apple, Sultana and Ginger Crumble.

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