Chocolate Chip Coconut Crunch Cake

A dreamy cake with chocolate chips and coconut flakes in the cake and the topping.

Ingredients
Cake:

• 1 + 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 + 1/2 cup unsweetened coconut flakes, divided
• 3/4 cup sugar
• 1/2 cup (8 tablespoons) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned unsweetened coconut milk
• 1 cup chocolate chips (semi-sweet or dark chocolate), divided

Topping:

• 3/4 cup confectioners' sugar
• 2 tablespoons canned unsweetened coconut milk
• 1/2 teaspoon vanilla extract
• vanilla ice cream, for serving

Instructions

1.     Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan with aluminum foil then butter and flour it. Set aside.
2.     In a medium bowl sift together the flour, baking powder and salt. Stir in 1 cup of coconut and set aside.
3.     In a large bowl beat the sugar and butter together on medium speed 3 minutes. Beat in eggs 1 at a time. Beat in vanilla.
4.     Beat in flour mixture in 3 additions alternating with the coconut milk starting and ending with the flour. Beat in each addition just until combined. Fold in 2/3 cup of the chocolate chips.
5.     Spread the batter out evenly in pan and sprinkle with the remaining 1/3 cup chocolate chips followed by the remaining 1/2 cup coconut flakes.
6.     Bake cake until golden and toothpick in center comes out clean about 60 to 70 minutes. Place a piece of tinfoil over the cake if the coconut begins browning too much.
7.     Transfer cake to rack and cool in pan completely.
8.     Make the topping:
9.     In a small bowl whisk the powdered sugar with 1 - 2 tablespoons coconut milk and vanilla until smooth. Add more coconut milk a 1/2 teaspoon at a time if needed to get a thin glaze.
10.     Remove the side ring from the springform pan and place cake on a platter. Drizzle with glaze. Serve with a scoop of vanilla ice cream.