Chocolate Coconut Layer Cake©

Ingredients

Cakes
  • 7oz-200g baking margarine
  • 7oz-200g self-raising flour (sifted)
  • 3 medium eggs (free-range)
  • 7oz-200g golden caster sugar
  • 1 teaspoon baking powder
  • 4 heaped tablespoons cocoa powder
  • 1.7oz-50g desiccated coconut
  • 3 tablespoons full-fat milk
  • 3oz-100g dark chocolate (melted)
Chocolate Coconut Icing
  • 20.2fl oz-600ml double cream
  • 21.1oz-600g milk chocolate
  • 3 tablespoons coconut flavouring
  • *** split the buttercream into 4 parts equally***
Decoration
  • Chocolate sprinkles (optional)

Method

  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and grease two 20cm/8” round cake tins-set to one side
  2. First, make the icing by heating the cream and coconut flavouring in a saucepan over a gentle heat, until it starts to simmer. Pour it over the milk chocolate in a large mixing bowl and stir continuously until the chocolate has fully melted. Set to one side to cool and then pop it in the fridge to chill until you are ready to assemble the cake
  3. Continue by making the cake mix. In a large mixing bowl, mix the butter and sugar together using an electric hand-whisk or stand mixer until it is lighter in colour and well combined. Add one egg and mix again. Add the other 2 eggs one at a time, combining the mixture between each addition
  4. Add the flour, baking and cocoa powders and combine again. Follow by adding the milk and desiccated coconut and combining again. Gently fold in the melted dark chocolate using a wooden spoon (be careful as to not over-mix it but ensure it is fully incorporated)
  5. Spoon the mix equally between the two greased cake tins. Smooth out both cakes evenly and pop into the oven for 30 minutes (or until you can insert a skewer into the middle and it comes out clean). Allow to cool in the tins for 15 minutes before removing the cakes from the tins to cool completely
  6. Using a knife, slice the cakes in half so you have 4 even cake layers
  7. Using the prepared icing in the fridge, cover the bottom layer of one of the cakes and sandwich the other half on top (top-side facing up). Continue with this method until all cake layers have been used - topping the whole cake with a fourth and final layer of icing (but leaving the sides of the cake bare)
  8. Scatter the chocolate sprinkles on the top (or other decorations). Best served with a hot cup of tea or coffee!

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