- 20 min
- 30 - 35 min
- 10 - 12
- 125g unsalted butter, diced & at room temperature
- 220g (1 cup) caster sugar
- 185ml (¾ cup)) milk
- 2 eggs, lightly whisked
- 2 tsp Queen Organic Vanilla Essence
- 150g (1 cup) self-raising flour
- 55g (½ cup) cocoa powder
- 1 tsp baking powder
- 45g (½ cup) desiccated coconut
- 125g butter, at room temperature
- 185g (1 ½ cup) icing sugar, sifted
- 2 tbsp cocoa powder, sifted
Method - Cake
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.
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.
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.
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
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.
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.