Coconut and Chocolate Chip Cake

This is such a good cake, highly recommended by 11 people, at my dinner table last week
I actually misread the recipe and instead of 1 cup of coconut milk, I used the whole can, 400 mls instead of 250 mls. Turns out that was a good thing. It was a very moist cake
Just perfect in fact. So I have changed that on the recipe. Also I added some orange juice to the drizzle, for that extra orange flavour.
This recipe came from the Epicurious Website
An excellent dessert

INGREDIENTS
Cake:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened shredded coconut
3/4 cup sugar
115 gms (1 stick) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange zest
2 large eggs
1 teaspoon vanilla extract
1 400 ml can unsweetened coconut milk
170 gms bittersweet chocolate chips (do not exceed 61% cacao)
1/2 cup coconut flakes

Coconut Drizzle:
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk
2 tablespoons orange juice
1/2 teaspoon vanilla extract




PREPARATION
Cake:
Preheat oven to 170C
Generously butter 23 cm/9-inch-diameter cake pan with 2-inch-high sides;
dust pan with flour, shaking out excess.
I also like to line the bottom of he pan with baking paper

Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl.
Stir in unsweetened shredded coconut and set aside.
Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Beat in vanilla.
Add flour mixture in 3 additions alternately with coconut milk in 2 additions,
beating just until blended after each addition.
Fold in half of bittersweet chocolate pieces.
Spread batter evenly in prepared cake pan.

Sprinkle remaining chocolate pieces over batter, then sprinkle with flaked coconut.
Bake cake until golden and tester inserted into centre comes out clean,
tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes.
Transfer cake to rack and cool in pan 45 minutes.

Coconut Drizzle

Whisk powdered sugar, 2 tablespoons unsweetened coconut milk,
orange juice and vanilla in small bowl to blend well, adding more coconut milk by
1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.

Carefully run small knife around sides of cake to loosen.
Invert cake onto platter, then carefully invert again onto another platter,
coconut side up.
Using small spoon, drizzle powdered sugar mixture decoratively over cake.
Cool cake completely on platter.

Serve with Whipped Cream or Ice Cream