I was in the mood to do some baking over the weekend. While I was flicking through my recipe book, I saw this interesting combination cake which is merged of chocolate and desiccated coconut.
Crunchy on the outside and moist and you can feel the coconut desiccated while you’re eating it… nice texture indeed.
200g dark chocolate, chopped
250g unsalted butter, chopped
250g brown sugar
155g self-raising flour
50g desiccated coconut
Icing sugar, to dust (optional)
Frozen mixed berries, to garnish (optional)
What to do
(1) Preheat the oven to 160 degree. Lightly grease round cake tin.
(2) Place the chocolate, butter and sugar in a heatproof bowl. Sit the bowl, making sure the base does not touch the water, over a saucepan of simmering water.
(3) Stir occasionally until the chocolate has melted and the mixture is smooth. Remove the saucepan from the heat and sit the bowl in a sink of cold water until cooled.
(4) Combine the flour, coconut and follow by the chocolate mixture in a bowl and beat until combined. Add the eggs and mix well.
(5) Pour the mixture into the prepared tin and bake for 30 minutes at 180 degree, or until a skewer comes out clean when inserted into the centre of the cake.
(6) Leave the cake in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely.
(7) If desired, dust with icing sugar and decorate with fresh berries.