serves
10-12
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
10-12
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- melted butter, to grease
- 125 g diced unsalted butter, at room temperature
- 220 g (1 cup) caster sugar
- 185 ml (¾ cup) milk
- 2 eggs, lightly whisked
- 1 tsp natural vanilla essence or extract
- 150 g (1 cups) self-raising flour
- 55 g (½ cup) cocoa powder
- 1 tsp baking powder
- 45 g (½ cup) desiccated coconut
- extra desiccated coconut or toasted flaked coconut, to sprinkle
Chocolate buttercream
- 125 g butter, softened
- 185 g (1½ cups) icing sugar, sifted
- 2 tbsp cocoa powder, sifted
Cooling time 1½ hours
Instructions
Preheat oven to 180ºC (160ºC fan-forced). Grease a square 20 cm cake tin with melted butter and line the base with non-stick baking paper.
Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined. Remove from heat and use a fork to whisk in the eggs and vanilla.
Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.
Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool completely (about 1½ hours)
To make the chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy. Spread over the cooled cake and sprinkle with extra coconut. Cut into portion to serve.
Baker’s tips
• This cake will keep in an airtight container at room temperature for up to 3 days.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
