Coconut Chocolate Cake
Prep: -
Cook: 50 mins
Servings: -
This Coconut Chocolate by Charlotte Ree takes a simple chocolate cake to the next level with shredded coconut on top of a cream cheese frosting. This one is a crowd pleaser, or keep it to yourself – we won’t tell!
Ingredients
Method
- Preheat your oven to 160°C. Grease and line a 33cm x 23cm x 6cm rectangular tray tin with baking paper.
- Place the flour, bicarb soda and sugar in a bowl, add the melted butter, cocoa and 150ml of water and whisk to combine.
- Add the egg, buttermilk and vanilla and whisk to combine.
- Pour the batter into the prepared tin.
- Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin completely.
- To make the icing, place the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment and beat until pale and creamy.
- Scrape down the side of the bowl, add the icing sugar and cocoa and beat for a further 6-8 minutes, or until fluffy.
- Spread the icing over the cooled cake, top with the shredded coconut, and serve.
Tip:
This cake can also be made in a 22cm round springform tin.
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