Chocolate Coconut Cake


  • 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
  • 46 tablespoons coconut milk
  • Shredded coconut, to decorate


  1. Melt butter and sit to cool.
  2. Preheat oven to 180°C.
  3. Line and grease a round cake pan.
  4. Place chocolate, cocoa and boiling water into a heat proof bowl. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  5. Once butter has cooled add it and sugar into an electric mixer bowl, mix till combined.
  6. Add eggs, one at a time, mixing for 3 minutes until mixture has thickened.
  7. 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.
  8. Bake in oven for 30-40 minutes or until cooked through, remove from oven and stand for 5 minutes.
  9. Transfer cake to a wire rack to cool completely before icing.

Buttercream Icing!

  1. Beat butter, cocoa, icing sugar and coconut milk in an electric mixture bowl.
  2. Spoon onto cake and gently spread.
  3. Sprinkle with shredded coconut.