About this recipe:A lovely chocolate cake with just a hint of coconut, which uses only one bowl for less washing up. The buttermilk makes this one especially moist. A recipe I've had since 1954.
250g plain flour
300g caster sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
90g cooking chocolate, melted
1 teaspoon vanilla extract
75g desiccated coconut
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
Sift together cake flour, sugar, salt, baking powder and bicarb. Add margarine, chocolate, buttermilk and vanilla; beat for 2 minutes. Add eggs, and beat for 2 minutes. Stir in coconut. Pour cake mixture evenly into prepared tins.
Bake for 25 to 30 minutes. Allow to cool before icing with your favourite chocolate buttercream, cream cheese icing or coconut icing.
For a softer sponge, use 200g of plain flour and 50g of cornflour instead of the 250g plain flour. Or, look out for speciality flours made specifically for cakes, often called sponge flour.