Ingredients

The following ingredients have 10 Servings
  • 1½ sticks butter (softened)
  • 2 cups brown sugar (packed)
  • 4 large eggs (at room temperature)
  • 1½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1½ cups sweetened flaked coconut (reserving 2 tablespoons for topping (if desired))
  • 2½ cups semi-sweet chocolate chips (divided)
  • 1 cup chopped pecans
  • ¼ cup heavy cream
  • baking spray

Instruction

  • Preheat oven to 350-degrees
  • Prepare a loaf pan by spraying liberally with baking spray. Set aside.
  • In a large bowl, use a hand mixer to cream together the softened butter and the brown sugar.
  • Add the room temperature eggs, one at a time, to the butter/sugar mixture beating after each egg.
  • Scrape down the bowl with a spatula as needed.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  • Use a spatula or wooden spoon to stir half of the flour mixture into the butter/sugar mixture. Stir well.
  • Stir the remaining flour mixture into the butter/sugar mixture and stir until no more flour is visible. *Note - this is a heavy, dense dough.
  • Once thoroughly mixed stir in 1 cup of the chocolate chips, the flaked coconut (minus two tablespoons for topping, if desired), and the pecans.
  • Spoon the batter evenly into the prepared loaf pan and bake in a 350-degree preheated oven for approximately 60 minutes, or until a skewer or toothpick inserted into the middle of the cake comes out clean.
  • Remove the cake to a cooling rack for 10 minutes. 
  • Turn the cake out of the pan and continue cooling the cake on the rack until completely cooled.