Sweet

Chocolate Coconut Cake

This cake is THE cake to make in a jiffy, and thoroughly enjoy yourself licking chocolate off your fingers! This is a real home-style cake that throws ‘fancy’ out the window and allows you to revel in the joys of being a home cook.

One bowl required, a whisk, a spatula, no sifting business – just one thing at a time, one cake tin, no preparations and it literally takes 10 minutes! My kitchen boy gaped in awe as I shoved the cake batter into the oven and I gave my most triumphant grins possible!

Oh, and did I mention – you can make this into a naughty cake by adding a few drops of coconut liquor, or maybe Malibu? I’m not sure, but hey, give it a shot – it’s a cake, not much can go wrong!

The frosting is nothing to take home about – just some melted dark chocolate and sprinkling of shredded coconut – but never underestimate the power of simple and easy. This moist, sumptuous cake (I know, I’m bragging!) is a delight.

I suggest you bake it and pretend to be a real domestic goddess – pronto!

The Recipe
Serves 8

Ingredients

  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup castor sugar
  • 1/2 cup oil
  • 1/2 cup yoghurt
  • 1 egg
  • 2 tsp vanilla
  • 1/2 cup coconut shred
  • 1/4 cup melted chocolate
  • desiccated coconut shreds

Instructions

  • Preheat the oven to 200C and grease and flour a medium 9” diameter cake tin.
  • Whisk the oil and sugar together in a large mixing bowl.
  • Add the egg, vanilla and yogurt and whisk until well combined.
  • Then add all the dry ingredients and fold with a spatula, followed by the coconut shreds.
  • Pour into cake tin and bake for 25 minutes.
  • Let the cake cool in the pan for 10 minutes before turning onto a cooling rack.
  • Spread melted chocolate on top of the cake and immediately sprinkle the coconut on top.
  • Let the chocolate set for 10 minutes before serving.