Chocolate Coconut Cake
Serves: 8 to 10
A delicious Chocolate Coconut Cake worthy of a celebration or a simple afternoon tea.
Ingredients
For the Chocolate Coconut Cake
- 200 g (1 ¾ stick) unsalted butter
- 150 g (5 ½ oz) dark chocolate
- 4 eggs, separated
- 200 g (1 cup) caster sugar, (superfine sugar)
- 100 g (⅔ cup) plain flour, (all-purpose flour)
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
- 100 g (3 ½ oz) dessicated coconut
- 200 ml (¾ cup) double cream, (heavy cream)
For the Frosting
- 200 g (7 oz) dark chocolate
- ½ tablespoon unsalted butter
- 50 g (2 oz) dessicated coconut
Instructions
- Preheat the oven to 180°C/350°F (without fan).
- Line the base of a 24 cm/9.5 inch cake pan with baking paper and lightly grease the sides.
- Melt the butter and dark chocolate in a bain marie (or in a bowl over a pan of simmering water) and set aside to cool slightly.
- Beat the egg yolks with the sugar until light and fluffy.
- Stir through the chocolate mixture.
- In a separate bowl, mix together the flour, baking powder, cocoa powder and dessicated coconut.
- Fold the flour mixture into the batter, alternating with the double cream (heavy cream).
- In a clean bowl, beat the egg whites until they are stiff.
- Gently fold the beaten egg whites into the batter, one-third at a time.
- Pour the batter into the cake pan.
- Bake the cake for about 50 to 60 minutes, or until a skewer inserted in the centre of the cake comes out clean.
- Leave the cake to cool in the pan on a wire rack.
- Make the frosting by melting the dark chocolate in a small saucepan, and then whisk through the butter.
- Spread the frosting over the cake and let it run down the sides, and sprinkle over the dessicated coconut.
Kitchen Notes
- WHAT TYPE OF CHOCOLATE TO USE
As is the case for any cake where chocolate is the key flavour, you should use the best-quality chocolate you can afford. This cake works best with chocolate with at least 60% cocoa solids, and the darkest, richest cocoa powder you can find. - STORAGE TIPS
The cake keeps well for several days under a covered cake stand or covered in clingfilm. - RECIPE CREDIT
This recipe is adapted from Scandinavian Baking by Trine Hahnemann. - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.