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Chocolate and coconut cake

A simple chocolate and coconut cake that you don’t even need to use a mixer for. It is a perfect recipe for beginners at baking because it is so easy to follow. You will probably find the ingredients for the cake in your kitchen cabinet :). Because of the desiccated coconut added to the cake batter, you may realise that the cake is quite crumbly, but don’t worry; it’s still moist and very chocolatey. Try it out; it’s so 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
  • 2.5 tsp baking powder
  • 1.5 cups desiccated coconut

All ingredients should be at room temperature.

Melt butter and leave to cool slightly. Add the eggs, milk and sugar and mix using a whisk until combined. Add sifted cocoa powder, plain flour and baking powder and mix with a whisk until combined. Add desiccated coconut and mix.

Line a cake tin (23 cm in diameter) with baking paper. Pour the cake batter into the tin. Bake at 170°C, preferably without the fan, for about 60 minutes or until a stick inserted into the cake comes out dry. Remove from the oven. After the cake has cooled down, pour the chocolate glaze over it.

Ingredient for the chocolate glaze:

  • 60 ml whipping cream 36%
  • 80 g dark chocolate chips or chopped dark chocolate

Heat the whipping cream in a small saucepan over medium heat until it is almost boiling. Remove from the heat, add chopped chocolate, and then put away for 2 minutes. After this time, mix until smooth and glossy. Allow the glaze to cool slightly before pouring over a cake.


The source of the recipe – “Chocolate” by Donna Hay.

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