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Coconut Topped Chocolate Cake

By Lisa Mcculloch
Coconut Topped Chocolate Cake
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 30 mins
  • Serves
    12
Ingredients

    Cake
    125g butter
    3/4 cup Chelsea Caster Sugar
    1 tsp Vanilla essence
    2 eggs, beaten
    1 3/4 cups plain flour
    1/4 cup cocoa
    3 tsp baking powder
    1/4 cup milk (approx)

    Coconut Topping
    60g butter
    2 Tbsps milk
    1/2 cup Chelsea Soft Brown Sugar
    1/2 cup shredded coconut

Method

    Cake
    Preheat oven to 180°C. Line base of 23cm round cake tin.
    Cream butter and Chelsea Caster Sugar, add essence and eggs then beat until light and fluffy. Sift flour, cocoa and baking powder together and add to creamed mixture alternately with milk (add sufficient milk to give a mixture that falls off spoon easily). Turn into tin, bake for 30 - 35 mins. Leave in tin for 10 mins then turn out on rack and remove lining.

    When cold return to tin and spread with coconut topping and grill for 3-5 mins or until top begins to bubble andrown.

    Topping
    Melt butter in saucepan, add other ingredients. Spread onto cake while mixture is still warm.

    This recipe has not been tested by Chelsea Sugar.

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