This cake was made for lazy Sunday afternoons, with dreams of tropical islands, sunshine and sparkling beaches. And because Sunday afternoons are best spent on ‘island time’, this recipe is super easy (dangerously so!) and will take hardly any effort to whip up.
Cool in tin for 10 minutes before setting on a wire rack to cool further.
Dust with cocoa* and serve warm or cold with thick cream or ice-cream.
*Alternatively, you can also top the cake with a decadent chocolate glaze by melting 150g chopped dark chocolate and 1/2 cup cream in a saucepan over low heat, stirring until melted and smooth. Allow chocolate mixture to stand for 10 minutes so it thickens slightly. Pour glaze over a well-chilled cake and tap to remove any air bubbles.
Donna Hay’s Modern Classics – Book 2