Chocolate Coconut Cake
What I should have done: https://olivesandfeta.blog/cakes/chocolate-coconut-cake-quick-mix/
Yield: 1 x 24cm cake
Ingredients
- 204g butter melted
- 22g cacao
- 44g cocoa
- 1tsp instant coffee
- 160g raw castor sugar
- 3 eggs large
- 85g desicated coconut
- 42g shredded coconut
- 202g plain flour
- 3/4cup almond milk warmed – not boiled
Cooking Directions
- Preheat oven to 180 degrees C
- Place butter, cocoa, cacao, coffee, sugar and eggs in a bowl and whisk until well incorporated
- Place the coconut(s) in a bowl and seive in flour and baking powder.
- Add dry ingredients to your mix with your hand whisk.
- Stir while you pour the warm almond milk (after 30 seconds in microwave). Whisk until smooth.
- Pour into greased, lined tin and bake for 40 to 45 minutes. (Oven temperatures vary. Mine is set on 120 degrees C – aka 200 degrees C – and being turned every 10 minutes.)
- Allow to cool before removing from pan. (I’m not up to this yet, it is still baking!)