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Whole Wheat Coconut Chocolate Chip Cookie Cake

Posted Jun 25 2012 10:25pm

Turning 29 means…

…there’s a good chance you’ll be making your own birthday cake.

…that doing 3 loads of laundry on your birthday will probably happen.

…that vacuuming the house (blech) – your most hated chore, ever – will need to be done.

…you just might get breakfast made for you and a mason jar full of pink roses. That is love.

…that a 12 mile hike will make your legs sore for days, making you feel like you’re turning 59, not 29.

…presents are things like money for clothes shopping and concert tickets instead of the Aladdin soundtrack or a new Lisa Frank binder.

…that you can add whatever you want to your cookies – or cookie cakes. Like coconut.

But the most important thing about being 29, or, really, just being an adult?

I can eat cookie cake any time I want.

Birthday dessert. Duh.

Afternoon snack? Sure.

Breakfast? Yup. It’s whole grain and goes great with a glass of milk.

Growing up, this is what I always wanted.

Super thick, almost a little gooey in the middle, chock-full-of-chocolate-chips cookie cake. My mom and dad never made it in a cast iron pan, but it makes it 100 times better, if you can even imagine that.

So…here’s to being 29. If that just means cookie cake for breakfast anytime I want, I’m going to stay 29 forever.

Whole Wheat Coconut Chocolate Chip Cookie Cake

Makes: 16 servings


  • 8 oz. butter, softened, plus 2 Tbsp for buttering your pan
  • 1 and 1/4 cups brown sugar
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 eggs, room temperature
  • 3 cups whole wheat flour
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup shredded coconut


  1. Preheat oven to 350 degrees. Grease your cast iron skillet with the 2 Tbsp softened butter and set it aside.
  2. Dump the 8 oz. of butter into a large bowl (stand mixer or other big bowl) and pour in the brown sugar and sugar. Beat together for 3-5 minutes until the mixture is light and fluffy.
  3. Beat in the vanilla, then add the eggs, one at a time, to the butter and sugar mixture.
  4. Pour the flour, baking powder, baking soda, and salt into the bowl and mix into the butter.
  5. Once the dough has come together, add the chocolate chips and coconut and beat the mixture for another minute until the chips are mixed into the dough.
  6. Dump your dough into the cast iron skillet and press into an even layer.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a toothpick comes out clean.
  8. Let the cookie rest for at least 10 minutes before serving.
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