Chocolate Coconut Cake Recipe

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Preparation time
18 mins
Cooking time
71 mins
Difficulty
easy
Serves
5 people
Meal course
Desert
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INGREDIENTS

200 Gram
Dark Chocolate (Chopped)
200 Gram
Butter (Chopped)
1 Cup
Milk | دودھ
1 Cup
Coconut (Desiccated)
1 Cup
Cocoa powder
1 Cup
flour
2 Medium
Egg | انڈے
1 Table Spoon
Coconut Essence
1 Cup
Caster Sugar
125 Gram
Butter (Softened)
0 As Required
Double cream
Chocolate Coconut Cake Recipe

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i love this cake!! i have made it so many times i have even made cupcake versions and they are so good! Also i made this cake for my mums birthday but i changed it up a little, i added raspberry’s into the cake and when i had applied the dark chocolate butter cream on top i put raspberry’s and blueberry’s all over the top and then sprinkled some coconut over it as well. It tasted so good!!!

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Source: http://www.taste.com.au
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COOKING METHOD

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan.
  2. Line with baking paper.
  3. Using an electric mixer, beat butter, sugar and coconut essence until fluffy.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Sift half the flour and half the cocoa over butter mixture.
  6. Add half the coconut. Stir to combine. Add half the milk. Stir to combine.
  7. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top.
  8. Bake for 55 minutes or until a skewer inserted in the center comes out clean.
  9. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  10. MAKE CHOCOLATE BUTTER CREAM:
  11. Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water.
  12. Stir until smooth. Cool to room temperature.
  13. Beat mixture with a wooden spoon until thick and spreadable.
  14. Using a serrated knife, cut cake in half cross ways.
  15. Place bottom of cake on a plate. Spread with one-third of butter cream.
  16. Sandwich with cake top. Spread remaining butter cream over top and side of cake.
  17. Serve with cream.

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