Copy-cat Breads bakery Coconut chocolate chip loaf

This loaf is inspired by the flavors of one of my favorite baked goods from Breads Bakery in NYC. They have an incredible coconut chocolate chip cake (but theirs is dairy, egg, and gluten free), that I bring back home every time I visit the city. While this isn’t exactly the same, it is reminiscent of the flavors!

Ingredients:

• 1 cup sugar

• 3/4 cup (12 tbsp) unsalted butter; melted and cooled

• 3 eggs

• 1 tsp vanilla paste

• 1/2 cup milk (of your choice)

• 1 1/2 cup of AP flour

• 1 1/2 tsp of baking powder

• 1/2 tsp of Kosher salt

• 1 cup shredded sweetened coconut + 2 tbsp (ish) to sprinkle on top

• 2/3 cup of mini chocolate chips

Preheat your oven to 325F and prep a loaf tin with some parchment paper. Set aside for later.

In a large bowl and with an electric hand mixer (or in your stand mixer with the paddle attachment), mix together the sugar and melted butter until you have a light yellow paste.

Add in your eggs and vanilla paste and mix again. Make sure everything is well mixed and then add in all your dry ingredients (flour, baking powder, and salt). Mix again until there are no dry patches left.

Chuck the hand mixer and switch over to a rubber spatula. Fold in your coconut flakes and mini chocolate chips, until it is mixed throughout.

Transfer your batter to the prepped loaf pan and sprinkle the 2 tbsp of shredded coconut on top.

Bake for about 1 hour, or until fully cooked (poke it with a tooth pick and make sure there is no batter on it!). Let cool completely and serve room temp.