Tarts on Thursday – Coconut and Chocolate Cake

This is easy. So easy a five year old made it. So easy hopefully we can all make it. It’s a classic combination of good old Cadbury’s Milk Chocolate, lots of coconut wrapped in a simple sponge – delicious. Some call it the cake equivalent of a Bounty Bar. If you hate coconut pass on this but if you like it we suggest you try this. This is from www.channel4.com/food site search chocolate and coconut and it will appear it looks as if it was originally in delicious magazine.

Serves 16
Preparation Time: 30mins to make, 40 mins to bake plus cooling

Ingredients

  • 350g unsalted butter (plus extra for greasing)
  • 150g desiccated coconut
  • 350g self-raising flour
  • 350g caster sugar
  • 6 eggs lightly beaten
  • 200g Cadbury’s Milk Chocolate, broken up
  1. Preheat the Oven to 180C/fan 160C/gas 4, Grease a deep 23cm round cake tin with butter and line the base with baking paper. Put the butter into a bowl and put in the microwave on high for 1 min or until almost melted
  2. Put 100g coconut into a large bowl. Add the self-raising flour, sugar, eggs and the almost-melted butter. Mix with a wooden spoon until smooth and combined.
  3. Spoon the mixture into the lined tin and bake for 45-50mins or until risen. No special heart-tin is required use a standard circular one and cut the heart shape when coooled. It should have risen and be pale and golden on top and firm on the surface. A skewer should be inserted to make sure its cooked i.e. it should come out clean. However if in doubt bake a little longer and cut the burnt bits off – noone will know and all the best chefs do this. We know – we’ve seen them do it!
  4. First time, cut a heart template out of paper and follow the shape as you cut the outside of the cake. Second time and more, don’t bother you’ll manage fine
  5. Put the Chocolate in the bowl and melt pour over the top of the cake letting it drip and run down the sides before using a knife to coat any obvious gaps. Sprinkle over the remaining coconut and voila you have a great cake that keeps for several days in an airtight container (if you don’t manage to eat it all at once)!

 

Submit a comment

Your email address will not be published. Required fields are marked *