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
35 min


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

Method - Cake

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease and line a 20cm square cake tin. Set aside.

  2. Step 2

    Combine butter, sugar and milk in medium saucepan over medium heat. Stir until sugar dissolves and mixture is combined. Remove from heat and use a fork to whisk in eggs and Vanillla.

  3. Step 3

    Sift flour, cocoa powder and baking powder together in a large bowl. Stir in the coconut, then add butter mixture and stir with balloon whisk until just combined.

  4. Step 4

    Spoon mixture into prepared tin and smooth top with back of a metal spoon. Bake for 30-35 minutes or until inserted skewer comes out clean. Stand in tin for 5 minutes before transferring to a wire rack to cool completely.

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. Spread onto cooled cake and cut into portions to serve.

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