That sister of mine keeps asking me to write down all of the recipes that I throw together ever so often. I mean, I just throw them together. It’s not like I plan on making the same thing again. I could make it again, but it will probably be with different measurements, just randomly thrown in, like mom does. But anyways, to make the sister happy, here’s my recipe for the coconut chocolate chip cake. It’s quite similar to my coconut cake recipe but also includes chocolate. So it’s great for dessert too! So here’s my recipe for how to make a chocolate chip coconut cake!
Ingredients for the chocolate chunk coconut cake
Ingredients you need:
Eggs, butter, powdered sugar, few drops vanilla essence, maida aka plain flour, sojee aka rawa aka semolina, coconut powder, cocoa powder, and chocolate chips.
How to make a coconut and chocolate chunk cake?
Start by beating the eggs till they’re light and fluffy. Then add in the butter and sugar and blend together. In another vessel mix the baking powder with the maida (plain flour) or sojee (rawa or semolina), and add to the egg-butter-sugar mixture. Lastly, add in the vanilla essence or vanilla extract. The beginning steps of the cake are quite similar to the East Indian Coconut Cake that we make as a dessert for Christmas and Easter.
Separate your batter into two halves, or if you prefer a two-third and a one-third mixture. In the first part of the batter, add in the coconut powder and mix together.
Then chop the chocolate slabs into large chunks that are roughly about 1-cm thick or bigger. The bigger they are, the more chocolatey your cake will taste.
Mix in the chocolate chips with the coconut batter and leave aside.
Now take the rest of the batter and add the cocoa powder to it. Stir well and set aside.
Grease cake tins with butter and line with butter paper. Fill in portions of both the mixtures to trays in any design you like. I usually do rings ad rectangles because they’re easy.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
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Simple rectangles are pretty good too!
Preheat your oven for 5 minutes to 200 degrees Celsius. Put your cake trays in the oven and depending on how your oven works, bake the cakes for 40 to 50 minutes.
And that’s it! Your chocolate chip coconut cakes are ready! The semolina gives it a good density and texture, almost like syrupless honey balls. And when they’re warm, the molten chocolate chips in the cake are as yummy as any dessert!
Other Recipes You Might Like
- East Indian Coconut Cake
- Irish Dessert recipes
- Beer & Vodka cocktail
- Must-try Valentine’s day dishes
- Butterscotch Cake
Chocolate Chunk Coconut Cake
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- 10 Eggs
- 500 gms Butter
- 500 gms Powder Sugar
- 4 drops Vanilla Essence (or 2 drops Vanilla Extract)
- 250 gms All Purpose Flour (Maida / Plain Flour / Refined Flour) (Maida)
- 250 gms Semolina (Rawa or Sojee)
- 100 gms Desiccated Coconut or Coconut Powder
- 50 gms Cocoa Powder
- 200 gms Chocolate Chips (or Roughly chopped Chocolate Chunks)
For the main batter
- Beat the eggs till they're light and fluffy.
- Add in the butter and sugar and blend together.
- In another vessel, mix the baking powder, plain flour and semolina together. Then add it to the egg-butter-sugar mixture and stir.
- Add in the vanilla essence or vanilla extract.
- Separate your batter into 2 halves or into 2/3rd and 1/3rd portions in different bowls.
For the Coconut and Chocolate Chunk Version
- Add in the coconut powder and stir.
- Mix in the chocolate chips or chocolate chunks and leave aside.
For the plain cocoa Version
- Add in the cocoa to the rest of the batter and stir well.
Prepare your cakes
- Grease your cake tins with butter and line with butter paper or parchment paper.
- Preheat the oven to 200 degrees for 5 to 10 minutes (depends on your oven).
- Fill the cake batter in the tins and form different designs. I make rings or rectangles because they're easier.
- Bake for 40 to 50 minutes at 200 degrees Celsius.
- You can serve it warm with cold vanilla ice cream. Or just serve it plain. It's delicious either ways!
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- For generous servings, you’ll get about 50 slices.
- If you cut thinner slices of 1.5″*2″*0.5″, it’s easy to get about 80 or more out of this cake.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her community’s traditional recipes on the blog. And Abby is forever grateful!