Chocolate Coconut Cake
The extravagant chocolate coconut cake comes with a dash of coconut that will ensure your moist chocolate cake experience will be taken to a whole new level.
THE RECIPE
INGREDIENTS
- 1 cup of milk
- 2 eggs
- 1 cup of sugar
- 1/4 cup of cocoa powder
- 125g of softened butter
- 1/2 cup of desiccated coconut
- 1/2 teaspoon of coconut essence
- 1 cup of sugar
- Double cream to serve
- 200 g. of dark chopped chocolate
- 200 g. of chopped butter
- Preheat the oven to 160 – 180 degrees Celsius fan-forced. Grease a round cake pan that is approximately 6.5cm deep and has a base of 20 cm. Beat the butter, sugar, and coconut essence, using an electric mixer until it becomes fluffy. Add the eggs, one at a time while making sure you beat the mixture well after adding each egg.
- Sift half of the cocoa butter and half of the flour over the butter mixture. Add half of the coconut, then stir so as to combine. Add half of the milk, then stir so as to combine. Repeat this process with the remaining coconut, flour, cocoa, and milk. Spoon into the prepared pan, then smooth the top. Bake for approximately 55 minutes until the skewer inserted in the centre comes out clean. Stand the pan for about 10 minutes, then turn it out onto a wire rack so as to allow it to cool.
- Begin making the chocolate butter cream by placing chocolate and butter in a ceramic bowl or glass over a saucepan of simmering water. Stir the mixture until it becomes smooth, then let it cool to room temperature. Beat the mixture with a wooden spoon until it becomes thick and spreadable.
- Cut the cake in half cross ways while using a serrated knife, then place the bottom of the cake on a plate. Spread the cake with one-third of the butter cream, then sandwich it with the cake top. Spread the remaining butter cream over the top and side of the cake and then proceed to serve it with cream.
This recipe and image adapted from: www.chefgooroo.com
