Ingredients
Method
- Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt; set aside.
- In a large bowl, beat softened butter and sugar until light and creamy.
- Add eggs one at a time, mixing until fully incorporated.
- Stir in vanilla extract.
- Gradually fold in flour mixture until just combined; avoid overmixing.
- Reserve 1/4 cup batter, then stir cocoa powder into remaining batter.
- Spread the plain batter evenly in the prepared pan.
- Dollop cocoa batter over plain batter in several spots, then use a knife or skewer to create gentle swirls.
- Sprinkle shredded coconut evenly over the top, pressing lightly into batter.
- Bake for 30–35 minutes, or until a toothpick inserted comes out mostly clean, and the coconut is lightly golden.
- Allow to cool in the pan 10 minutes, then remove and cool completely on a wire rack before slicing.
Notes
- Use room-temperature ingredients for smooth, even batter
- Avoid overmixing to prevent a dense texture
- Adjust chocolate intensity based on preference; dark chocolate adds richness
- Coconut can be lightly toasted for extra aroma
- Baking time may vary depending on the oven; test with a toothpick
- Cut only after fully cooled for neat slices
- Optionally, add chopped nuts for extra texture
- For a gluten-free version, substitute flour with almond or oat flour
- Chocolate swirls can be enhanced by slightly warming the chocolate before swirling
- Pat coconut lightly to adhere, preventing excessive browning or falling off