This cake is for those who love coconut and chocolate. Every bite you will enjoy and is suitable for all occasions. Coconut, chocolate and plain wholemeal flour combine well for this recipe. Coconut icing makes this more inviting.
Preparation times 15 + baking times 25 mins
Serves 10 – 12.
200 g dark chocolate, broken into pieces
300 ml coconut milk
225 ml coconut oil or choice of cooking oil
200 g raw brown sugar
4 medium to large free range eggs
2 tsp vanilla extract
1 (15 ml) tbs organic apple cider vinegar
250 g plain wholemeal flour
100 g desiccated coconut
2 level tsp baking powder
1/2 level tsp baking soda
200 g dark chocolate chips or milk chocolate, divided into two
500 g – 750 g choice of berries for topping
60 ml coconut cream or 50 ml coconut milk
200 g icing sugar,
25 g dark cocoa powder
1. Preheat oven to 180°c ( fan forced oven 170°c). Grease a 4 cm deep, 23 cm X 23 cm capacity cake tin. Line with baking paper. See hints & tips and picture below.
2. In a bowl mix the flour, desiccated coconut, baking powder and baking soda together, set aside.
3. In a small saucepan gently simmer coconut milk and chocolate at low heat until chocolate is melted and well combined.
4. Meanwhile in a large bowl use egg beater or fork, beat sugar and eggs until just combined ( do not over beat the eggs).
5. Add the vanilla extract, organic apple cider vinegar, oil and melted chocolate mixture and beat until just combined.
6. Add the flour mixture and half of the divided chocolate chips and fold do not over mix.
7. Pour the batter into prepared cake pan and sprinkle the remaining chocolate chips over the batter.
8. Bake in preheated oven for 22 to 25 minutes. Cool cake in a pan 10 minutes then cover tightly with aluminium foil. I use this method for all my brownies and chocolate cakes and it gives more moisture to cake. Cover tightly and keep at room temperature until needed.
For coconut icing;
1. In a mixing bowl combine the icing sugar and cocoa, add the coconut cream and mix until well combined. Add enough of coconut cream to achieve desired spreading consistency.
2. Spread coconut icing evenly over the cake (I liked mine dripping the icing around the cake).
3. Top with berries. Garnish with coconut, mint and icing sugar if desired.
Hints & Tips;
1. Do not use strong flavour cooking oil like extra virgin olive oil.
2. Leftover cake must be kept in airtight container or freeze.
3. How to line with baking paper