My mom makes a killer Chocolate Chip Cake. It’s been her go-to dessert for 30+years. If she’s been making it that long, It’s simple, buttery and the perfect balance between cake and chocolate. Her cake is often requested for birthdays or any large family gathering. Recently I took her recipe and made it my own–today I’m sharing my update on her recipe, Coconut Chocolate Chip Pound Cake.
I love this version of pound cake and pretty much anything coconut lately, especially anything toasted coconut: Coconut Cream Pie Cheesecake Dip, Toasted Coconut White Chocolate Macadamia Nut Bars, and Coconut Cupcakes with Chocolate Swiss Meringue Buttercream. This Coconut Chocolate Chip Pound Cake will serve a crowd, at least 10-12 people. And if you serve it with ice cream (think coconut!), it will definitely serve more than that.
Cook’s Note – Coconut Chocolate Chip Pound Cake:
- The only brand I recommend for cream of coconut is Coco Real, it’s a fabulous product. It can be found next to pina colada and margarita mixes on the drink aisle (I’ve found it at my local grocery store as well as Walmart and Target). In all the stores it’s been on the top shelf.
- No cake flour? No problem! Check out my Cake Flour Recipe.
- I toasted up some Coconut Chips to adorn the top of my cake. I used unsweetened (recommended, especially since the glaze is sugary) and I found them at my local health food store, Sprouts {LOVE them}.
- I used, and highly recommend the Nordic Ware Limited Edition Anniversary Bunt Pan (affiliate link). It’s excellent quality and yields ideal results every time I’ve used it.
- This cake will keep covered, at room temperature for up to 5 days, but trust me…it won’t be around that long.
Ingredients
Pound Cake
- 1 3/4 Cups granulated sugar
- 1 cup butter softened
- 3/4 cup Cream of Coconut
- 4 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- 2 3/4 Cups cake flour
- 2 teaspoons baking powder
- 2 Cups semisweet chocolate chips
Chocolate Glaze
- 3/4 cup semisweet chocolate chips
- 3 Tablespoons cream of coconut
Topping
- 1/2 cup coconut chips or flakes toasted
Instructions
Pound Cake
- Preheat the oven to 350°F. Grease and lightly flour a pan and set aside.
- In a medium bowl whisk together the dry ingredients and set aside.
In a large bowl or stand mixer on medium speed beat the butter and sugar fluffy and pale in color, about 3-4 minutes. Add in the cream of coconut, eggs, vanilla and coconut extract and beat until well incorporated. Add in the dry ingredients and mix until well blended, about 1 minute. Stir in the chocolate chips. - Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick that is inserted into the center comes out clean. Let the cake cool in the pan for 1 hour, and then remove the cake from the pan and let it cool completely on a wire rack.
Chocolate Glaze
- Once the pound cake is cooled completely, make the glaze. In a medium microwave-proof bowl add chocolate chips and cream of coconut. Heat on 50% power for 1 minute. Stir and cook on 50% power for 30 seconds. Stir and repeat until the chips are melted and the mixture is smooth. Pour the glaze over top of, letting it drizzle down the sides.
Topping & to Finish
- Press the toasted coconut chips into the wet glaze and let rest for at least 15 minutes before serving. The cake will keep at room temperature, covered, for up to 5 days.
Jillian
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