Donna Hay’s Chocolate Coconut Cake. (It’s like a Bounty Bar in cake form.)

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By April 27, 2012

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Yield: Serves 8 - 10.
Prep time: 0 Hours  10 Mins
Cook time: Hours  50 Mins
Chocolate-coconut-cake-cut

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.

Ingredients

Amount Measurement Ingredient
250 g melted butter
3/4 cup sifted cocoa
300 g caster sugar
3 eggs
135 g dessicated coconut
200 g plain flour
1.5 teaspoons baking powder
3/4 cup milk

Method

Combine all ingredients in a large mixing bowl and whisk until smooth (electric beaters work best).Pour into a greased 24cm (9.5 inch) round cake tin lined with non-stick baking paper and bake for 50 minutes. Remember to rotate the cake in the oven halfway through.

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.

Source

Donna Hay’s Modern Classics – Book 2

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