Serves
8
Prep
15
mins
Cooking
60
mins
Chocolate Coconut Cake
Directions
Step 1
Preheat oven to 180C. Grease and line a 25cm round cake tin.
Step 2
Mix all cake ingredients using an electric mixer. Mix on medium speed until smooth.
Step 3
Pour cake batter into lined cake tin and bake for an hour or until skewer comes out clean. Do not open oven while cooking.
Step 4
Allow to cool before turning out on plate.
Step 5
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.
Tips
For a decadent, but simple dessert, serve with vanilla bean ice-cream and fresh berries.
Ingredients
- 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