Choclolate and Coconut Cakes
These oblong cakes are moist and always leave you wanting more. They will keep for several days - that's if they last that long!
You will need a silicone mould that makes 6 cakes 10.5cm x 5cm x 4cm deep ( like the Tefal one pictured). Equally the mixture can be divided between 12 muffin cases to form cupcakes.
4oz Cassonade / Light Brown Sugar
2 eggs - beaten
4oz Self Raising Flour
1oz Grated Coconut
2 tbsp Chocolate Powder
2oz Dark Chocolate - melted
2 tbsp Milk
For the topping:
Dark Chocolate - melted, enough to cover ( about 3oz)
Grated coconut - enough to cover
Cream the butter and sugar together until light and fluffy.
Add the beaten eggs, a little at a time, mixing after each addition until well incorporated.
Add the grated coconut, chocolate powder and melted chocolate, again mixing until well incorporated.
Add the flour and mix on low speed so as not to loose too much air.
Finally add the 2 tablespoons of milk so that a nice 'drop' consistency is reached.
Line mould with greaseproof paper ( makes it easier to take out and handle cakes later). Divide the mixture equally.
Bake in the centre of an oven for 30 minutes at 170°C.
Leave to cool.
Remove cakes from moulds and, using a palette knife, spead the melted choclate over the top of the cake. Sprinkle liberally with the grated coconut, shaking off the excess.
Place cakes in a Tuperware box in the fridge for a couple of hours to allow the chocolate to reset.
MmMmMm - lovely with a cup of tea!
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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