A slice (okay, maybe two!) of homemade chocolate cake is one of my favourite indulgences, especially if it’s fresh from the oven and still slightly warm. Thanks to my love affair with all things chocolate cake related, I’ve tried way too many recipes to count over the past few years. But, whenever I’m craving cake, it’s this easy one-bowl chocolate coconut cake I first made around five years ago, that I still find myself regularly returning to.
This chocolate coconut cake is deliciously rich and moist, even though there isn’t any melted chocolate in it. You only need one bowl and a large spoon to put this cake together – that’s right, no mixer, blender or other kitchen appliance – how easy is that?
This chocolate coconut cake takes around an hour to bake when using a 20cm round cake tin, however, you can also bake it in other size or shape tins and simply adjust your cooking time as necessary – I’ve split the mixture into two loaf tins in the past, which takes around 40 minutes to cook.
When it comes to decorating your chocolate coconut cake, it’s really up to you. I’ve tried covering it with chocolate ganache and chocolate buttercream in the past (both of which taste amazing!), but a simple chocolate icing and a few sprinkles (or toasted coconut - yum!) is also a great way to finish off this easy and delicious cake.
One-bowl chocolate coconut cake
Prep time: 25 mins
Cooking time: 60 mins
Cooling time: 15 mins
Total time: 1 hr 40 mins
- 250g butter
- 3/4 cup cocoa powder
- 1 1/2 cups self-raising flour
- 1 tsp baking powder
- 1 1/2 cups desiccated coconut
- 1 1/3 cup caster sugar
- 4 eggs
- 3/4 cup milk
- Coloured sprinkles, to decorate
- 1 1/2 cups icing sugar mixture
- 1 tbsp cocoa
- 1 tsp butter, softened
- 2 tbsp boiling water
Preheat oven to 160℃ and line the base and sides of a 20cm round cake tin with baking paper.
Chop the butter into 8 pieces, of place into a microwave-safe bowl and cook for 1 minute on medium heat or until melted. Set aside to cool slightly.
Sift the cocoa, self-raising flour and baking powder into a large bowl and add the desiccated coconut, caster sugar, eggs, milk and melted butter. Mix to combine.
Pour the mixture into the prepared cake tin and place in the oven to bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Allow the cake to cook in the tin for 15 minutes before carefully turning out onto a wire cooling rack to cool completely.
Once the cake has cooled completely, you can make the chocolate icing. Sift the cocoa and icing sugar together into a bowl.
Add the softened butter and pour the boiling water directly over the butter.
Using a small whisk, combine all the ingredients until the chocolate icing is smooth. If you find your icing is still a little firm, add an extra teaspoon of boiling water.
Use a large spoon to scoop the icing and place onto your cake. Spread the icing out using a spatula or butter knife until the cake is covered. Decorate with coloured sprinkles.
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.