Travels with a Gourmet

a food lover's travels, memorable meals, culinary trials and gastronomic experiences

Getting ready for Christmas Eve the other day and skimming through cookbooks to finalize our dinner menu, I came across an old favorite (pre-Nigel Slater), Donna Hay’s Modern Classics 2. While reading a few of her simple cake recipes to get some ideas for dessert, I came across a really easy melt-and-mix Chocolate Coconut Cake from the Short Order section of the book and couldn’t resist making it. So, here’s a photo of the result and the recipe. Maybe I should get her Christmas book for next year.
Melt-and-mix chocolate coconut cake
(from Donna Hay’s Modern Classics 2)

Preheat the oven to 180C (350F). In a bowl, mix:

  • 250 grams (8 oz.) melted unsalted butter
  • 3/4 cup sifted cocoa powder
  • 1 1/3 cups caster (superfine) sugar
  • 3 eggs
  • 1 1/2 cups dessicated coconut
  • 1 1/2 cups plain (all-purpose) flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup (6 fl. oz.) milk

Whisk until smooth then pour into a greased 24 cm. (9 1/2 in.) round cake tin lined with non-stick baking paper and bake for 50 minutes. Dust with cocoa and serve warm or cold with thick (double) cream.

Serves 8-10

2 thoughts on “Chocolate coconut cake

  1. Hi JM,I’m glad it turned out well.G.T.


  2. Anonymous says:

    Hi, thanks for posting this recipe. Just baked this yesterday and it’s really, really good. 🙂 – JM


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: