Are you all chocolated out? I know that's not a real word (chocolated that is) but I'm sure you know what I mean! This one is not too overpowering, and I am a huge fan of coconut - and like my lime coconut cake (which always gets rave reviews) this is lovely and moist. The added advantage to this one is it is egg-free plus it's a great one for the kids to help on because it's a quick-mix and one bowl for your cake and one bowl for your icing... or the same bowl if you're keen and wash it up in between!
Eloise proudly advised the family that she made this all by herself and she did really, Laura made the icing, a good team effort. I love that my girls love to bake and create in the kitchen!
2 cups self raising flour
1 cup shredded coconut
1/2 cup caster sugar
250ml coconut cream
2 cups icing mixture
2/3 cup good powdered cooking chocolate (I used Lindt)
Preheat oven to 190 degrees c
In a bowl, sift flour, sugar and add coconut, stir to combine.
Grease a small round tin
Add the coconut cream to the dry ingredients
Stir with a spatula or spoon to combine.
Bake for 35 minutes and then remove, leave to sit for 5-10 minutes
Turn out onto a cooling rack, at this point you will want to eat it, but you must let it cool completely before the next step.
Sift your icing sugar and powdered chocolate into a bowl.
Make a well in the centre, and add your milk, half at a time, whisk with a spoon until it comes together.
It should be stiff-ish but still pourable. Add a little milk, but only a little bit at a time until you get your correct consistency.
Pour out half your mixture on the cake and spread just to the sides.
Then add the remainder, and spread out again, that will get a lovely even 'drip' around the edges.
You're allowed to drool at this photo...
Great for afternoon tea or a quick take-to-friends-cake! Not many ingredients, a good way to occupy the kids and most importantly - yummy!