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.
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.
my husband is a confirmed chocoholic and he said this cake was only ok. it had way to much coconut. - 13 Dec 2008 (Review from Allrecipes US | Canada)
I made this cake for my dad for Father's Day, and it was great. The only changes I made were to add a little more chocolate and I took it out of the oven after about 20 min. I am definitely not a great cake baker, and this cake still received rave reviews from the fam. Thank you for the post! - 22 Jun 2009 (Review from Allrecipes US | Canada)
I am a chocolate lover. That being said, this was not chocolatey enough for me. I was going to frost it with Rick's Buttercream but with the lack of chocolate, I changed direction and put a french silk frosting on it. I also think the method was a bit off and I should have followed my own instincts. The fats should be creamed and then the dry and the buttermilk should be added alternately till blended. The resulting chocolate cake was pale and looked like a beige colored cake. I think it needed 1 more oz of chocolate too. Thanks for sharing. - 12 Mar 2012 (Review from Allrecipes US | Canada)