Ingredients
Scale
- 90g butter, melted and cooled
- 60g dark chocolate, grated
- 3/4 cup cocoa
- 3/4 cup boiling water
- 1 1/2 cups caster sugar
- 2 eggs
- 1 cup coconut milk
- 1 1/4 cups self raising flour
Buttercream Icing!
- 90g butter, room temperature
- 1/3 cup cocoa
- 1 1/2 cups icing sugar
- 4–6 tablespoons coconut milk
- Shredded coconut, to decorate
Instructions
- Melt butter and sit to cool.
- Preheat oven to 180°C.
- Line and grease a round cake pan.
- Place chocolate, cocoa and boiling water into a heat proof bowl. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Once butter has cooled add it and sugar into an electric mixer bowl, mix till combined.
- Add eggs, one at a time, mixing for 3 minutes until mixture has thickened.
- Gradually add the coconut milk and melted chocolate mixture to bowl, continue to mix until smooth. Add flour, mixing on medium speed until just combined.
- Bake in oven for 30-40 minutes or until cooked through, remove from oven and stand for 5 minutes.
- Transfer cake to a wire rack to cool completely before icing.
Buttercream Icing!
- Beat butter, cocoa, icing sugar and coconut milk in an electric mixture bowl.
- Spoon onto cake and gently spread.
- Sprinkle with shredded coconut.
- Prep Time: 20 mins
- Cook Time: 40 mins
