• Preheat oven to 350-degrees F (175 degrees C).
• Prepare a loaf pan by spraying liberally with baking spray. Set aside.
• In a large bowl, use a hand mixer to cream together the softened butter and the brown sugar.
• Add the room temperature eggs, one at a time, to the butter/sugar mixture beating after each egg.
• Scrape down the bowl with a spatula as needed.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
• Use a spatula or wooden spoon to stir half of the flour mixture into the butter/sugar mixture. Stir well.
• Stir the remaining flour mixture into the butter/sugar mixture and stir until no more flour is visible. *Note - this is a heavy, dense dough.
• Once thoroughly mixed stir in 1 cup of the chocolate chips, the flaked coconut (minus two tablespoons for topping, if desired), and the pecans.
• Spoon the batter evenly into the prepared loaf pan and bake in a 350-degree preheated oven for approximately 60 minutes, or until a skewer or toothpick inserted into the middle of the cake comes out clean.
• Remove the cake to a cooling rack for 10 minutes. 
• Turn the cake out of the pan and continue cooling the cake on the rack until completely cooled.

To make the ganache:

• Place the remaining 1½ cups of chocolate chips into a small bowl.
• Heat the heavy cream to just below boiling.
• Pour the heavy cream over the chocolate chips and stir until the chocolate is completely melted and smooth.
• Pour or spoon the chocolate ganache liberally over the cooled chocolate chip dessert loaf and top with additional flaked coconut if desired.