I saw a recipe for a chocolate coconut cake floating around the net the other day, apparently the original recipe comes from a Donna Hay cookbook. I have changed the recipe slightly and am very happy with the result! It is incredibly easy to whip up and can either be served warm dusted with cocoa or icing sugar, with cream on the side or, if you are a time poor person like me you can whip it up at night before bed, leave it to cool and top with a chocolate glaze.
250 grams butter, melted
¾ cup cocoa
1 ⅓ cups caster sugar
1 ½ cups shredded coconut
1 ⅓ cups plain flour
1 ½ teaspoons baking powder
¾ cup milk
Pre-heat your oven to 170°C and grease a 23cm round cake tin.
Combine all ingredients in a large mixing bowl and beat until smooth, ensure that you sift both the cocoa and flour.
Pour your batter into your greased cake tin bake for 50-60 minutes, you will know your cake is ready when you can remove a skewer cleanly from the centre. To ensure even baking of the cake it is suggested that you rotate the cake in the oven halfway through. Cool in tin for 10 minutes before setting on a wire rack to cool further.
Serve warm dusted with cocoa or icing sugar and cream/ice-cream or make a chocolate glaze by combining 150 grams of chopped dark chocolate with half a cup of cream in a saucepan over low heat, stirring until melted and smooth. Allow chocolate mixture to stand for at least 15-20 so it thickens slightly before pouring it over your cooled cake.
This cake is dense and moist. The chocolate glaze sets it off perfectly and it has gone down well in our house where coincidentally Max (15 months) has decided that his new favourite thing to eat it coconut!
P.S. Happy Mother’s Day to all you wonderful Mum’s out there! We hope you had a lovely day. Maybe you were even treated to some delicious baked goodies… xox