Chocolate Coconut Cake Recipe

There is something dark and mysterious about this cake, and the coconut blends perfectly to create a symphony of taste.

There is something dark and mysterious about this cake and the coconut just blends so well to create a perfect symphony of taste. Remember the ratatouille movie rat and the way they show the flavors just mixing and creating a beautiful medley- well that’s exactly what was happening the moment I took a bite and savored the coconut and chocolate flavors that were oozing out of the cake. Now, making it ain’t gonna be a rocket scientist job- Considering, a novice like me can whip up this cake…Some people can just bake a cake  at the spur of a moment. For me, it’s a big deal. I decide on a day (usually sundays), read through the recipe atleast 10 times and shop for the ingredients on saturday. phew…I make it so complicated. but the results have always been good, so I think it is worth the effort.  It’s a moist cake and you can’t simply stop eating it- oops, here goes another bite in my mouth!

Chocolate coconut cake

perfect symphony of coconut and chocolate in a moist cake!


Ingredients

• 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

1. Preheat oven to 180 degree celsius-
2. Sift flour, baking powder and cocoa powder together and keep aside.
3. In a bowl, beat the butter and caster sugar together until light and fluffy.
4. Gradually add the eggs, beating well after each addition.
5. Fold the flour into this mixture and blend well.
6. Pour the mixture into a greased tin.
7. Bake in the oven for around 35-40 minutes-
8. Once baked leave it to cool on a wire rack.
9. To make the icing, place the chocolate, milk and butter in a heatproof bowl and set it over a saucepan of simmering water.
10. stir until the chocolate melts and blend in the icing sugar and beat till smooth.
11. Leave the icing to cool until it’s thick to spread.
12. 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.