SBS Food

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Melt and mix chocolate coconut cake

Everyone needs a good old-fashioned chocolate cake in their repertoire that is easy enough to whip up on a whim. Made with a simple melt-and-mix method this delicious cake is a real crowd-pleaser.

Melt and mix chocolate coconut cake

Melt and mix chocolate coconut cake Credit: Alan Benson

  • serves

    10-12

  • prep

    20 minutes

  • cook

    35 minutes

  • difficulty

    Easy

serves

10-12

people

preparation

20

minutes

cooking

35

minutes

difficulty

Easy

level

Ingredients

  • melted butter, to grease
  • 125 g diced unsalted butter, at room temperature
  • 220 g (1 cup) caster sugar
  • 185 ml (¾ cup) milk
  • 2 eggs, lightly whisked
  • 1 tsp natural vanilla essence or extract
  • 150 g (1 cups) self-raising flour
  • 55 g (½ cup) cocoa powder
  • 1 tsp baking powder
  • 45 g (½ cup) desiccated coconut
  • extra desiccated coconut or toasted flaked coconut, to sprinkle
 Chocolate buttercream
  • 125 g butter, softened
  • 185 g (1½ cups) icing sugar, sifted
  • 2 tbsp cocoa powder, sifted
Cooling time 1½ hours

Instructions

Preheat oven to 180ºC (160ºC fan-forced). Grease a square 20 cm cake tin with melted butter and line the base with non-stick baking paper.

Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined. Remove from heat and use a fork to whisk in the eggs and vanilla.

Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.

Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool completely (about 1½ hours)

To make the chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy. Spread over the cooled cake and sprinkle with extra coconut. Cut into portion to serve.

Baker’s tips

• This cake will keep in an airtight container at room temperature for up to 3 days.

  

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.

For more recipes, view our online column, .

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 March 2019 12:07pm
By Anneka Manning
Source: SBS



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