My mum used to make this cake when I was a child and she always sprinkled the top with a little bit of rum. I hated that smell thus the lack of alcohol in my interpretation.
Makes: 1 loaf
Preparation: 30 minutes (+ 30 minutes cooling)
Baking: 60 minutes
250g unsalted butter
350g caster sugar
4 tablespoons cocoa powder
300g plain flour
50g desiccated coconut + extra for coating
12g baking powder
- Place the cocoa, butter, sugar and water into a saucepan. Over a medium heat, bring to boil. Once boiling, set aside to cool down to room temperature.
- Place 250ml of the liquid into a cup and set aside (you will need it later for drizzling).
- Preheat the oven to 180ºC and line a tin with a baking paper.
- Sieve the flour with baking powder into bowl and add the coconut.
- Place the eggs into a second bowl and whisk until pale and fluffy. Gradually, start adding the liquid and flour mixture and create a smooth batter.
- Place the batter into the prepared tin and smoothen the surface.
- Bake for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 15 minutes to cool down a little.
- Using a skewer, make holes into the cake. Gradually, drizzle with the leftover liquid, allowing it to soak before adding more, and sprinkle with coconut.