Coconut chocolate cake

    (6)
    40 min

    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.


    8 people made this

    Ingredients
    Serves: 12 

    • 250g plain flour
    • 300g caster sugar
    • 3/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 100g margarine
    • 90g cooking chocolate, melted
    • 225ml buttermilk
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 75g desiccated coconut

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
    2. 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.
    3. Bake for 25 to 30 minutes. Allow to cool before icing with your favourite chocolate buttercream, cream cheese icing or coconut icing.

    Tip

    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.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (4)

    by
    17

    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)

    by
    13

    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)

    by
    8

    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)

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