Cocoa and Coconut cake

Cocoa and Coconut cake

posted in: Desserts, Recipes, Uncategorised | 0

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
250ml water
350g caster sugar
4 tablespoons cocoa powder
300g plain flour
50g desiccated coconut + extra for coating
3 eggs
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.




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