Yield: Yields one loaf
Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat.
Great recipe. I used 2 1.75 ounce Mounds candy bars chopped up. Added 30 grams extra mini chocolate chips. Baked as muffins for 16 minutes. Skipped the almond extract and used coconut extract . coconut milk I used was low fat not full fat
Good but not fantastic. The cake is tasty but, when I made it, didn't have much coconut flavor. Next time, I will substitute a heavy hit of coconut extract (1 and 1/2 tsp.) for the vanilla. I also recommend chopping up a good-quality dark chocolate bar and using it instead of supermarket-brand chocolate chips. I did that, and I think it made the end-product significantly better. The cake has the pleasantly crumbly texture of muffins and isn't extremely sweet. I like the texture, but my husband complained that it was too crumbly for him and a bit on the dry side.
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