Chocolate Coconut Cake
Directions
Preheat oven to 180C. Grease and line a 25cm round cake tin.
Mix all cake ingredients using an electric mixer. Mix on medium speed until smooth.
Pour cake batter into lined cake tin and bake for an hour or until skewer comes out clean. Do not open oven while cooking.
Allow to cool before turning out on plate.
TO MAKE FROSTING:Melt chocolate in a medium heatproof bowl over a saucepan of simmering water until smooth. Cool slightly. Cream butter, icing sugar and vanilla essence together. Add egg yolk and melted chocolate and beat until fluffy. Decorate cake.
For a decadent, but simple dessert, serve with vanilla bean ice-cream and fresh berries.
- CAKE:
- 1 cup caster sugar
- 1/2 cup McKenzie's Fine Desiccated Coconut
- 1 3/4 cups plain flour
- 1/3 cup cocoa, preferably Dutch
- 2 eggs
- 1 1/2 tsps McKenzie's Bi-Carb Soda
- 1 tsp McKenzie's Australian Natural Sea Salt
- 1 tsp McKenzie's Baking Powder
- 1/3 cup canola oil
- 1 cup milk
- 2 tsps vanilla essence
- FROSTING:
- 100g dark cooking chocolate
- 125g unsalted butter, chopped and softened
- 1 1/2 cups icing sugar
- 1 tsp vanilla essence
- 1 egg yolk
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