I bought a big bag of sliced coconut a while bag which I only used as decoration for a recipe! So I needed to find a recipe that used a lot of coconut to use up at least some of my bag. I found this great Chocolate Coconut Cake recipe from Donna Hay. It’s slightly modified.
Chocolate Coconut Cake
300g butter, melted
1/3 cup cocoa powder
1 cup sugar
3 eggs
1.5 cups coconut
1.5 cups flour
1.5 tsp baking powder
3/4 cup milk
extra coconut
1. Preheat the oven to 180°C (350°F).
2. Place all ingredients in a bowl and whisk until just combined, not to much now. Add extra coconut on top of batter.
3. Pour into a greased 24cm (9.5 inch) round spring-form pan.
4. Bake for 50 minutes or a toothpick comes out clean.
5. Cool a bit before removing from pan
I really think the sliced coconut is the success of this case. Just shredded coconut would be lost in the batter but the sliced version and a lot of texture.
This would certainly be a piece of cake I’d enjoy anytime, because I, as opposed to Hubby love coconut. Slowly, though, he’s starting to come around. I just finished making an Asian dish this past weekend with coconut milk…and he gave it two thumbs up! Here’s hoping for more coconut in my recipes.
Thanks for sharing this one.
Ciao,
Claudia
This cake looks so luscious and sinful! What a cake should be in my humble opinion. In your directions for sugar, is it 1 cup of caster sugar? I am assuming it is.
Joumana, oups yes 1 cup sugar…thanks will correct
Wow, that’s gorgeous! Saving this recipe.
mmm. looks lovely!
A classic combination! Sadly, I only have shredded coconut on hand (which has been lying in my pantry for something like a year)…
Two of my favourite things in one package. One tasty, tasty, package.
Chocolate and coconut make such a great combo! This reminds me of a big macaroon!