Preheat oven to 350℉ (175℃). Line a 6-inch springform pan with parchment paper.

In a mini food processor, pulse together eggs, cream cheese, and pitted dates until completely smooth. If using vanilla extract, add it in this step.

Transfer the mixture to a medium bowl. Add the shredded coconut, baking powder, salt, and optional chocolate chips. Mix until combined to create a fluffy batter.

Pour the batter into the prepared pan and spread evenly with a spatula. Optionally, sprinkle the top with additional chocolate chips.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for about 20 minutes.