Chocolate Coconut Cake

 Baker in the making

I am finally confident at making basic cake recipes, when I made basic mistakes I was able to correct them easily.  The cake was really moist and delicious and the coconut was not too overpowering, I did not want to make it sickly.  This was important, especially as I made a chocolate topping. 

Ingredients:

350g unsalted butter (almost melted), 160g desiccated coconut, 350g self raising flour, 350g castor sugar, 6 large lightly beaten eggs, 200g milk chocolate ( I chose 150g milk chocolate and 50g white chocolate), 40g white chocolate melted.

Method:

This recipe is for a 23cm round cake tin.
1.  Mix up the sugar and butter in the bowl until it is creamy. (Leave a little bit of the butter to line the tin.)
2. Add the eggs and mix, until blended.  Then add some melted white chocolate.
3. Sift the flour into the bowl and mix in with the eggs, butter and sugar.
4. Add 150g of the coconut.
5. Preheat the oven to 180 degrees C / Gas 4.

6. Line chosen cake tin with a little butter and sprinkle some flour over it.
7. Pour in the cake mixture.
8. Bake for 45 - 55 minutes (Check after 40 mins)
9. The cake will be done when it is firm, golden, risen and the skewer comes out clean.
10. Leave the cake to cool.
11. Melt chocolate and make chocolate decoration on topping.
12. Sprinkle extra coconut over this.

Saffy's Top Tip

Leave out the chocolate in the mix to make the cake less chocolatey and be creative with the design, you can even put chocolate over the whole case to make a hard chocolate shell casing.