Once the butter has melted, remove the pot from heat and set it aside to cool. NOTE: This mixture must be cooled until just warm to the touch otherwise it will cook the eggs when added later.
In a large mixing bowl, sift flour and baking powder.
Add coconut and sugar and whisk to combine.
Add the larger quantity of chocolate chips (3/4 cup) and whisk through until combined.
Pour in the cooled liquid mixture then the beaten eggs. Using a spatula, fold and stir the mixture incorporated, ensuring not to over-mix.
Spoon batter into the lined loaf pan, smoothing the top out evenly.
Sprinkle over the remaining 1/4 cup of chocolate chips.
Bake for 40-43 minutes or until a skewer inserted into the middle comes out clean.
Remove and cool in pan for 10 minutes.
Turn out onto a wire rack and allow to cool completely.
Serve and enjoy!
Notes
As this loaf has chocolate chips on top, I recommend lining your baking pan with parchment paper with higher sides, making it easier for you to lift out
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