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  1. Home
  2. nut free cake recipe

Chocolate coconut cake

This crowd-pleasing cake is a lovely thing to have on hand for when guests drop in. - by Chantal Walsh
  • 14 Aug 2015
Chocolate coconut cake
Cook: 45 Minutes - easy - Serves 12 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
This crowd-pleasing cake is a lovely thing to have on hand for when guests drop in.

Ingredients

1 cup caster sugar (220 g)

150 g unsalted butter melted, cooled

1 cup milk (250 ml)

2 eggs

⅓ cup cocoa powder sifted (40 g)

1 tsp vanilla extract

1.5 cups self-raising flour (240 g)

½ cup desiccated coconut (45 g) plus extra to serve

icing

1 cup icing sugar mixture (160 g)

2 tbsp cocoa powder

2 tbsp soft unsalted butter

1 tbsp milk

Method

  1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending 3cm above pan edges.
  2. Place sugar, butter, milk, eggs, cocoa and vanilla in a food processor. Process until just combined. Add flour and coconut. Process until combined, then pour into prepared pan.
  3. Cook in a moderate oven (180C) for about 30 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes, then turn out onto a wire rack to cool.
  4. To make icing, sift icing sugar mixture and cocoa into a bowl. Stir in butter and milk until smooth. Spread icing over top of cake. Decorate with extra coconut and set aside to set.
  5. Cut cake into squares to serve.
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