Fine Cooking

Yield: Yields one loaf

Servings: 10

Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat.

Ingredients

1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
3/4 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. table salt
1 cup chocolate chips
1-1/4 cups shredded sweetened dried coconut
1 cup coconut milk
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
4 oz. (1/2 cup) unsalted butter, melted and cooled
1/2 cup sliced or chopped almonds

Calories (kcal) : 460
Fat Calories (kcal): 240
Fat (g): 27
Saturated Fat (g): 17
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 7
Cholesterol (mg): 65
Sodium (mg): 350
Carbohydrates (g): 54
Fiber (g): 4
Protein (g): 7

Preparation

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and coconut.
In a medium bowl, combine the coconut milk, eggs, vanilla, and almond extract. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly.
Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

(2 ratings) Read Reviews

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Semisweet Chocolate Chips
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Reviews

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Reviews (2 reviews)

CatherineSF | 06/08/2021
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
butterscotch | 02/05/2017
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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What We're Cooking Now

Name: Chocolate, Coconut, and Almond Bread
Yield: Yields one loaf
Cuisine: American
Ingredients: 1 Tbs. unsalted butter, softened; 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan; 3/4 cup granulated sugar; 1 Tbs. baking powder; 3/4 tsp. table salt; 1 cup chocolate chips; 1-1/4 cups shredded sweetened dried coconut; 1 cup coconut milk; 2 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1/2 tsp. pure almond extract; 4 oz. (1/2 cup) unsalted butter, melted and cooled; 1/2 cup sliced or chopped almonds