Coconut Chocolate Chip Tea Cakes

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Today I put my Canadian Goose coat into storage. Don’t get me wrong, I love the coat. It’s warm and it’s wonderful and it’s necessary when the temperatures plummet. But thankfully temperatures are on the upswing, the windows are open and spring cleaning is underway.
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I can’t tell you how excited I am that spring has arrived here in New England. We’ve had a few days that we’ve actually been able to go outside without wearing coats. What a relief after our incredibly long, snowy winter. Now, signs of spring are everywhere.
spring buds

Naturally, we’ve been getting out as much we can for as many celebratory activities as possible. So far we’ve been to an orchid sale, an antiques show, a wool festival and have taken countless walks in the park. Of course Monday is also theBoston Marathon and Patriot’s Day here in New England. It typically represents the day when you know spring has finally taken hold. What are you doing to celebrate?

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Of course, it’s only natural that I’d want to bake something light and fluffy to mark the change of seasons. Since I’m a tea drinker, I decided to conjure up some coconut chocolate chip tea cakes. They are remarkably easy to make and I know you will absolutely love them. Happy spring everyone. Enjoy!
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Coconut Chocolate Chip Cakes
125 g unsalted butter, softened
270 g sugar
2 eggs
1 tsp. vanilla
1 tsp. coconut extract (not required but good)
125 ml (4 oz) milk
185 g flour, sifted
2 tsp. baking powder
70 g shredded coconut
145 g good quality, bittersweet chocolate, finely chopped
powdered sugar, for dusting
Preheat oven to 350 degrees (180 c).
Butter and flour mini-bundt pans.
In bowl of stand mixer using a paddle attachment, beat butter for about 30 seconds. Add sugar and beat until pale, light and fluffy. Add eggs, one at a time and beat just until mixed in. Scape down the sides of the bowl. Add extracts (if you’re not using coconut extract, double the amount of vanilla extract) and milk and mix until just blended. Add the flour and mix slightly. Add coconut and chocolate and mix until just blended.
Spoon batter into pan until each opening is half full. Bake 18-22 minutes or until inserted toothpick comes out clean.
Cool and sprinkle with sifted powdered sugar.
Bon appétit!


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  1. Bunnies and beautiful pastel eggs are the images that come up when I think of this season. Your pictures capture Spring beautifully.

    Those coconut chocolate chip tea cakes are perfect for the lighter and warmer days we’re heading into.

  2. I’m excited about spring too! It got really hot down here for a few days but now it’s rainy again. But I don’t mind as it’s a warmer rain then the months prior. Love these adorable cakes. Great shots — especially the last!

  3. Happy finally Spring to you. I know it’s been quite the winter for you. Lovely photos — a nice breath of fresh air to me always. It’s feeling like summer here this weekend, and we’re celebrating the end of a grueling tax season by taking in a local street fare where restaurants share bit sized morsels of their fare. Should be fun.

  4. I’m totally excited that spring is here. You captured the feeling so perfectly with your photos. That little boy is so cute. Is he yours? The tea cakes are adorable. I love that you added chocolate to the coconut!

  5. spring is so short and almost non-existent in NE. sadly we get like a few days and then rain. lots and lots of rain, then right into humidity. hand me some teacakes and we’ll watch the rain flood our streets. LOL

  6. Happy Spring El! What gorgeous pictures – I love the one of the eggs especially. So precious.

    Here in California our winter is still fairly green so we take spring for granted. I can only imagine how giddy you must be with warmer temperatures. And longer days!! 🙂

  7. What beautiful little cakes, I’d love one with a nice hot cup of tea for an afternoon snack. Springtime has blown right by us and were headed right into summer it seems. It’s been very hot around here for the past week. I’m hoping the milder springtime weather returns soon.

  8. Patriot’s Day is so tricky. You want to will spring into full steam ahead mode by then, yet it often holds back–it can be warm and beautiful or downright wintery (like yesterday!). But it is coming–the daffodils are starting to pop and I want to celebrate with your pretty little cakes.

  9. Beautiful photos as always, El! I love the spotted pastel eggs. We are finally seeing signs of spring here also. I love your Canadian Goose coat and could use one for our Wisconsin winters.

    I would love one of those tea cakes after raking in the garden with a cup of tea! The combination of coconut and chocolate sounds wonderful.

  10. Wow, I can’t believe it’s already Patriots Day. We had some snow on friday night, but the sun is shining today. It is always good to celebrate spring and you adventures and cookies sound like great ways to do so.

  11. It does feel like Spring is here at last… wild rainstorms aside. Lovely cakes… I am such a chocolate lover… putting chips in a cake is right up my the photos… especially the peeking bunny!

  12. I am with you on putting the coats away. It seems like people are bursting out there doors to enjoy the weather.

    Lately coconut has been at the top of my favorite ingredient list. These little cakes look delicious.

  13. Those are darling, El! 🙂 I love your photo of the bunny – so adorable. 🙂 Hmm, I’m celebrating spring by wearing sundresses in my house with the heater on. 🙂

  14. Every time my NY daughter tells me spring has arrived, snow follows the next day! I’m hoping for all of you, that spring has arrived!
    And yes, those chocolate chip mini cakes are the perfect celebratory spring and Easter treat!

  15. Every spring my favorite color becomes green, I look for it everywhere and am always so excited to find it peaking through the brown of winter.

    Lovely cakes, perfect for having with tea.

  16. Wow, great pictures…and the cake looks delicious, coconut and chocolate chips, perfect for a afternoon tea. Have a great week ahead 🙂

  17. Happy Spring to you! I am happy for the warmer weather here too- even if it is a bit rainy. Everything will be green soon! The cakes look delicious- enjoy!

  18. It makes me so happy that everything is measured by the metric system, I sometimes have the hardest time with recipes from the U.S., I wish martha stewart would adapt it or list the grams as well, since i use a scale.

    These look so utterly adorable, I just love when you update your site, I know its going to be something exiting.

  19. Love the bunny picture… and the tea cakes too! I knew spring was coming a couple of weeks ago when we saw more than 20 robins in our backyard. I’d never seen that many robins in one place before.

  20. I love seeing how the new season shows itself in your neck of the woods. The tea cakes would be a welcome treat anytime of year.

  21. El, these sound wonderful. The ingredients you’ve used are impossible not to like. This is my first visit to your site so I decided to look around and browse through your earlier entries. I’m so glad I did. I really like the food and recipes you feature here and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  22. It’s so nice to have spring peek its head out, isn’t it? I love this time of year and your pictures make me long for more warm days to come!

  23. Happy Spring to you. Those cakes are lovely and I’m SO happy to hear the coat is in storage. Hooray! I’m very very ready for winter to be over too. xo

  24. You’ve taken me back to my time in Boston.

    I remember the big “coat exchange” around this time of year. I think every year I watched the marathon I was definitely in my lighter coat.

    Just had a flash back to cheering on the runners at heartbreak hill near where I first lived, and then along route 135 when I bought a house in Natick.

    Wow, that was a long time ago. I sure did love the seasons in Boston. Non-existent really here in Brisbane. Give me Boston weather, anyday! Oh, and osme of these tea cakes, too!!! 🙂

  25. Hi Kristen, I honestly don’t remember. At least one pan full, which is 8. I suspect it’s more though. Sorry, it’s been a while but I’ll update the post with the amount the next time I make them.

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