Sometimes the simplest of recipes can be the most delicious – all it takes is a little chocolate buttercream! A big thanks to our friend Anneka Manning from Bake Club for this recipe.

20 min
30 - 35 min
10 - 12



  1. 125g unsalted butter, diced & at room temperature
  2. 220g (1 cup) caster sugar
  3. 185ml (¾ cup)) milk
  4. 2 eggs, lightly whisked
  5. 2 tsp Queen Organic Vanilla Essence
  6. 150g (1 cup) self-raising flour
  7. 55g (½ cup) cocoa powder
  8. 1 tsp baking powder
  9. 45g (½ cup) desiccated coconut

Chocolate Buttercream

  1. 125g butter, at room temperature
  2. 185g (1 ½ cup) icing sugar, sifted
  3. 2 tbsp cocoa powder, sifted

Method - Cake

  1. Step 1

    Preheat oven to 180°C (160°C fan forced). Grease a square 20cm cake tin with melted butter and line the base with non-stick baking paper.

  2. Step 2

    Combine the butter, sugar and milk in medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined (see Baker's Tips). Remove from heat and use a fork to whisk in the eggs and Vanillla.

  3. Step 3

    Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add butter mixture and use a balloon whisk to stir until just combined.

  4. Step 4

    Spoon the mixture into prepared tin and use the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the cenre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool (this will take about 1.5 hours).

Method - Chocolate Buttercream

  1. Step 1

    Use an electric mixer to beat butter, icing sugar and cocoa powder in a medium bowl until pale and creamy and it is a smooth spreadable consistency. Spread the cooled cake with the buttercream and cut into portions to serve.

Baker’s Tips:

Don’t overheat the butter mixture – as soon as the butter melts and the sugar has dissolved, remove it from the heat.

This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.


This recipe is part of Anneka’s online Baking Foundations course. To learn more, please visit her website here. 

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