Ingredients
4 sticks butter
3 c. sugar
6 large eggs
1 tsp. pure vanilla extract
3/4 c. whole milk
4 c. flour
1/2 c. cocoa powder
1 c. semisweet chocolate chips
1/3 c. shredded coconut
1/4 c. Caramel
Preparation
Step 1Preheat oven to 300°. In a large mixing bowl, beat butter until light and creamy, 3 to 4 minutes. Add in sugar, beating until fully combined, 2 to 3 minutes. Add eggs, vanilla and milk, beating until combined.Step 2Turn the electric mixer to low speed, and gradually beat in flour. Scrape down the sides of the bowl with a rubber spatula, then stir in cocoa powder and fold in chocolate chips. Step 3If Using Mini Loaf Pans: Pour batter into four greased mini loaf pans and bake for 23 to 25 minutes, then top batter with shredded coconut. Bake until a toothpick inserted into the center comes out mostly clean (just a few crumbs, no gooey batter), about 20 minutes more. Step 4If Using a Full-Size Loaf Pan: Pour mixture into a full-sized pan and bake for 40 minutes, then top batter with shredded coconut. Bake 33 to 35 minutes more. (Follow the same toothpick test to check doneness.)Step 5Let cool on a wire rack for 20 minutes before removing cake from loaf pan. Drizzle caramel over top before slicing and serving.
