About this recipe: I made this cake as a treat for a friend who loves chocolate and coconut. It's like eating a Bounty® bar but as a cake. This cake works well with dark or milk chocolate too, if white chocolate is not your thing.
If you like coconut but not necessarily the bits in the cake, you could use a coconut flavoured syrup to flavour the cake. I sometimes add syrup to the cake mix to give an extra strong coconut taste.
You could easily split the mixture into two 1lb loaf tins and make two smaller loaf cakes, especially useful if someone doesn't like chocolate or you wish to do one in white chocolate and one in plain/dark chocolate or maybe put frosting on one.
I haven't yet needed to but this cake could be frozen. I'd wrap it in greaseproof paper prior to freezing to protect it whilst in the freezer.
My dad likes his served up with a dollop of custard or a generous dollop of cream.
Someone once said to me that this cake would make an alternative wedding cake especially as it looks so pretty covered in white chocolate and covered with a coat of coconut, especially for a winter wedding.
Picture to follow - 25 Apr 2012