Description
perfect symphony of coconut and chocolate in a moist cake!
Ingredients
Scale
- 150 grams all purpose flour
- 1 tbsp baking powder
- 175 grams butter
- 175 grams caster sugar
- 3 eggs
- 2 tbsp cocoa powder
- Icing-
- 50 gram plain chocolate broken in pieces
- 5 tbsp milk
- 1 tsp butter
- 85 grams icing sugar
- about 5–8 tsp desiccated coconut to decorate
Instructions
- Preheat oven to 180 degree celsius-
- Sift flour, baking powder and cocoa powder together and keep aside.
- In a bowl, beat the butter and caster sugar together until light and fluffy.
- Gradually add the eggs, beating well after each addition.
- Fold the flour into this mixture and blend well.
- Pour the mixture into a greased tin.
- Bake in the oven for around 35-40 minutes-
- Once baked leave it to cool on a wire rack.
- To make the icing, place the chocolate, milk and butter in a heatproof bowl and set it over a saucepan of simmering water.
- stir until the chocolate melts and blend in the icing sugar and beat till smooth.
- Leave the icing to cool until it’s thick to spread.
- Spread the icing on the cake and sprinkle the desiccated coconut on top.
Notes
Lightly toast the coconut in a pan for few minutes before topping the cake. Don’t let it burn.