A simple chocolate and coconut cake that doesn’t even require a mixer. It’s the perfect recipe for beginner bakers because it’s so easy to follow. You’ll probably find all the ingredients in your kitchen cupboard. Because of the desiccated coconut in the batter, the cake may seem slightly crumbly, but don’t worry – it’s still moist and very chocolatey. Give it a try; it’s absolutely delicious!
Ingredients for the chocolate and coconut cake:
- 250 g butter
- 4 large eggs
- 185 ml milk
- 220 g sugar (or more, to taste)
- 90 g cocoa powder
- 225 g plain flour
- 2½ tsp baking powder
- 1½ cups desiccated coconut
All ingredients should be at room temperature.
Melt the butter and leave to cool slightly. Add the eggs, milk, and sugar, and whisk until combined. Sift in the cocoa powder, plain flour, and baking powder, and whisk until smooth. Add the desiccated coconut and mix to combine.
Line a 23 cm cake tin with baking paper. Pour the batter into the tin and level the top. Bake at 170°C, preferably without the fan, for about 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool. Once the cake has completely cooled, pour the chocolate glaze over the top.
Ingredients for the chocolate glaze:
- 60 ml whipping cream
- 80 g dark chocolate chips or chopped dark chocolate
Heat the cream in a small saucepan over medium heat until it is almost boiling. Remove from the heat, add the chocolate, and leave to stand for 2 minutes. Then stir until smooth and glossy. Allow the glaze to cool slightly before pouring it over the cake..
Enjoy!
Recipe source: “Chocolate” by Donna Hay.
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