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Preheat the oven to 325˚F. Grease a 9x5 inch loaf pan and line with a parchment paper; set aside.
Whisk flour, baking powder, and salt together in a bowl; set aside.
In a large mixing bowl, beat butter and sugar for 4-5 minutes using an electric mixer on medium speed. Add eggs, one at a time, and beat until fluffy.
Stir in the flour mixture and coconut milk alternately, ending with the flour mixture. Add coconut flakes and ½ cup chocolate chips; stir until combined.
Put the cake batter in a prepared pan and sprinkle with more coconut flakes (I used coconut slices) and the remaining 2 tablespoon chocolate chips on top. Bake the cake in an preheated 325˚F oven for 1 hour. Let the cake cool in a pan for 10 minutes, then take out and cool on a wired rack completely.