Preheat your oven to 350°F.

Coat a 9-by-5-inch loaf pan with cooking spray.

Place the eggs in a large bowl and whisk well to combine. Add the coconut milk, canola oil, sugar and coconut extract and whisk well to combine. 

In a separate bowl, whisk together the flours, baking powder, and salt.

Stir the dry ingredients into the wet ingredients (hang onto the bowl you had the dry ingredients in). Transfer half the batter into the now-empty flour bowl. Stir the melted chocolate into one of the batter bowls. Two batters for the price of one!

Use two spoons to put alternating scoops of the plain and chocolate batters in the loaf pan. Depending on the size of your scoops (each about two tablespoons), you’ll probably end up doing two layers of scoops. Don’t stress about this; it’s not an exam, it’s just a loaf cake.

Bake the cake until a toothpick tests clean and no batter jiggles when you give the loaf a little shake, about 1 hour and 5 minutes.

Let the loaf cool, preferably on a wire rack to speed up cooling, until it reaches room temperature, then remove it from its pan. Cut into thick slices and serve.