• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 eggs
  • 2 cups sugar
  • 3/4 cup canola oil
  • 1/4 cup melted unsalted butter
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 cup sweetened coconut
  • 1/2 cup raw almonds, chopped
  • 1 cup chocolate chips
  • Coconut Glaze
  • 1 cup sugar
  • ½ cup water
  • 1 TBSP unsalted butter
  • 1 tsp coconut extract
  • Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.
  • Chocolate Ganache
  • 8 ounces semisweet chocolate, chopped
  • ¾ cup heavy cream
  • Place chocolate into a bowl.
  • Place cream in a saucepan and bring to a boil.
  • Once cream has boiled pour over chocolate. Let sit for 3 minutes.
  • Stir with whisk until smooth and glossy.


  • Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
  • In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
  • Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour in that order. Mix until just combined, like you would if you were making muffins.
  • Fold in coconut, chocolate chips and almonds.
  • Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hour (minis take only about 10 minutes less).
  • Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze (as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake (I used a piping bag).

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