Iron Chef Shellie
 

Melt-and-Mix Chocolate Coconut Cake

Last week I baked 2 cakes, but forgot to photograph one. A little annoyed, so I will have to make the other one again and photograph it for you all. The reason for 2 cakes in 1 week was birthdays at work. This chocolate and coconut one was made for our newest staff member, Emma...

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Recipes

Melt-and-Mix Chocolate Coconut Cake
September 16, 2008
Recipes

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Melt-and-Mix Chocolate Coconut Cake

Last week I baked 2 cakes, but forgot to photograph one. A little annoyed, so I will have to make the other one again and photograph it for you all. The reason for 2 cakes in 1 week was birthdays at work. This chocolate and coconut one was made for our newest staff member, Emma who on her third day of work celebrated her birthday!

I needed an easy recipe that I could whip up quickly the night before in the little space of time I had between going to the gym and getting my beauty sleep.
Donna Hay to the rescue! This is from her book: Modern Classics Book 2.
It tasted like a giant brownie, my boss ended up calling it a giant muffin. So simple to make you don’t even need to get the electric mixer dirty.

Melt-and-Mix Chocolate Coconut Cake
By Donna Hay

250g butter, melted
3/4 sifted cocoa powder
1 1/3 caster sugar
3 eggs
1.5 cups desiccated coconut
1.5 cups plain flour
1.5 teaspoons baking powder
3/4 cup milk

1. Preheat the oven to 180°C (350°F).
2. Place all ingredients in a bowl and whisk until smooth.
3. Pour into a greased 24cm (9.5 inch) round cake tin lined with non-stick baking paper and bake for 50 minutes.
4. Dust with cocoa or icing sugar, you can serve warm or cold with thick (double) cream.

Serves 8-10

Voila! Bon Appétit!

Comments

7 comments on “Melt-and-Mix Chocolate Coconut Cake
  1. Id

    Wow… looks good. It ALL looks good. I’m getting hungry!

    [crazed look, eyes turning red]

    BWAAAAAAAAAH!

    September 16, 2008 at 3:54 pm
  2. Iron Chef Shellie

    Thanks ID. Nice to know there is another Raving Rabbid fan out there 😉
    x

    September 16, 2008 at 8:01 pm
  3. Haley

    This cake looks fantastic! I love any dessert that is both tasty and easy!

    We would like to feature your recipe on our blog and possibly on our digital recipe reader. If interested email me at haleyglasco@gmail.com

    Thanks!
    Haley

    September 30, 2008 at 6:54 am
  4. Anonymous

    I love Donna Hay. An awesome addition to this recipe is to add a cup of white chocolate melts and a little more milk to the ingredients. It just makes it a little more moist, very nice!! And then I crumble cherry ripe over the top of a nice chocolate icing to finish it off. It’s a favourite for sure!

    December 22, 2008 at 2:28 pm
  5. Esz

    I know this post is really old but I just made this cake and it's wonderful! 😀

    I used shredded coconut instead cos that's all I had but it didn't make a difference really. The cake is so nice and moist and chocolatey 🙂

    October 24, 2009 at 4:27 pm
  6. john

    Could you use coconut milk instead of cows milk for more coconut flavor?

    November 10, 2012 at 1:41 am
    • Iron Chef Shellie

      It’s worth a shot! Sounds like a great idea!

      November 10, 2012 at 1:47 pm
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