Microwave or Thermomix
Oven
- 250 g butter
- 90 g (¾ cup) cocoa powder
- 300 g (1 ⅓ cup) caster sugar
- 120 g (1 ½ cup) desiccated coconut
- 190 g (1 ¼ cup) plain flour sifted
- 2 tsp baking powder
- 185 g (¾ cup) milk
- 3 eggs
Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 23cm round cake tin with baking paper and set aside. Place the butter into a microwave-safe bowl.Melt on 50% power for 2 minutes (or until melted).If using a Thermomix: Place the butter into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2. Add the milk and eggs and whisk to combine. Add the sugar and coconut to the bowl. Sift over the cocoa powder, plain flour and baking powder. Mix until well combined. If using a Thermomix: Add all remaining ingredients to the bowl and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds or until completely combined. Pour into the prepared tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out with just a few crumbs.
Serve the cake on it's own, with chocolate buttercream or sift over icing sugar.
RECIPE NOTES & TIPS
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- Don't over mix the cake batter - this can produce a dense cake.
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- Don't over cook the cake - otherwise it can become dry.
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- To tell the cake is cooked - insert a skewer into the middle of the cake. If it comes out with just a few crumbs attached, the cake is cooked.
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- If topping with buttercream - allow the cake to cool completely before spreading with the buttercream.
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- Storage & Freezing - store in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months.
Calories: 382kcal | Carbohydrates: 44g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 176mg | Potassium: 270mg | Fiber: 4g | Sugar: 27g | Vitamin A: 605IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 2.3mg