Coconut Delight Recipe.

Like most of the recipes I share, this is completely made up.  It was brought about because I was in the middle of making a Mississippi Mud Cake, and then realized that I didn’t have any cocoa.  I always have cocoa, but not this time.  Anyway, I decided to throw some things in there so I wouldn’t waste the batter that I had already mixed.  Chad named it.  I told him the name was misleading because the coconut is such a small part of it.  He said that the chocolate chips could be the “delight” part so it worked. lol.
Also, I’ve only made this one time.  I guess the batter was pretty thin so all the chocolate chips sank down to near the bottom, which I didn’t really expect to happen, but I was still pleasantly surprised with the taste.  Anyway, the point of that is that I haven’t tried this recipe again to see if there are any kinks.  I plan to try it with different types of chips too, or maybe even a combination of chocolate, butterscotch, peanut butter, etc.  I normally don’t like coconut, but I thought it added the perfect touch to this dessert.

1/2 cup butter or margarine, softened.
1 cup sugar
1 tsp vanilla extract
3 eggs
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 pkg mini chocolate chips
1-1/3 cups coconut


Preheat oven to 350 degrees, grease the bottom and sides of a 13″x9″ pan. Cream butter, sugar, and vanilla.  Add eggs one at a time, beating after each addition.  Combine flour, salt, baking powder and add to the mixture; mix well.  Stir in mini-chocolate chips.  Pour batter into pan.  Bake for 18-20 minutes or until toothpick inserted into the center comes out clean.  Top cake with coconut.  Turn oven to broil and bake w/ coconut for about 1 minute or until coconut is browned, watching closely so it doesn’t overcook.


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