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. Line a loaf tin with parchment paper and set aside.

In a large bowl, using an electric hand mixer (or a stand mixer fitted with the paddle attachment), beat the sugar and melted butter together until you get a light yellow, creamy paste.

Add the eggs and vanilla pasta, then mix again, until everything is fully combines.

Add the flour, baking powder, and salt. Mix until no dry spots remain - try not to over mix it.

Set the mixer aside and switch to a rubber spatula. Gently fold in the shredded coconut and mini chocolate chips until evenly distributed.

Pour the batter into your prepared loaf tin and smooth the top. Sprinkle the remaining 2 tbsps of shredded coconut over the top.

Bake for about 1 hour, until a toothpick inserted in the center comes out clean. Let the loaf cool completely in the tin before removing and slices. Serve at room temperature.