Coconut chocolate cake

Name: Coconut chocolate cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 9
Cuisine: American
Ingredients: 200 g Butter (200g softened butter); 225 g Caster Sugar (225g caster sugar); 3 pieces Egg (3 eggs, divided into whites and yolks); 9 tbsp Cocoa Powder (3 tbsp cocoa powder + 6 tbsp cocoa powder); 100 g Coconut (100g desiccated coconut + 3-4 tbsp coconut — up to 4); 165 g All-Purpose Flour (165g plain flour or spelt flour); 2 tsp Bicarbonate of Soda (2 tsp baking soda); 200 ml Buttermilk (200ml buttermilk); 150 ml Heavy Cream (150ml double cream); 150 g Unsalted Butter (150g of butter); 35 g Coffee (35g hot coffee); 300 g Icing Sugar (300g icing sugar)

Coconut chocolate cake - Desserts (American)

60 minAmerican

Servings9

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Pescatarian
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Steps

1First cream butter and sugar light and fluffy.
2Add the egg yolks and mix again.
3Next add the coconut and sift in the flour, cocoa powder and baking powder alternately with the cream and buttermilk. Mix again until combined.
4Whisk the egg whites until stiff and fold them into the batter taking care not to overmix.
5Line a baking tin/dish or butter and sprinkle with flour. Add the batter and spread evenly.
6Bake in a preheated oven for approx 25-30 minutes at 160C fan until a skewer comes out clean.
7For the glaze:
8Melt butter in a small saucepan on gentle heat and add coffee. Add the icing sugar and cocoa powder and mix until thick and combined.
9Once cooled, spread the glaze on the cooled cake, top with coconut and enjoy!