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.