|Prep Time||20 Minutes (+1 ½ hours cooling time|
|Bake Time||30-35 Minutes|
- Melted butter, to grease
- 125g diced unsalted butter, at room temperature
- 220g (1 cup) caster sugar
- 185ml (¾ cup) milk
- 2 eggs, lightly whisked
- 1 teaspoon natural vanilla essence or extract
- 150g (1 cup) self-raising flour
- 55g (½ cup) cocoa powder
- 1 teaspoon baking powder
- 45g (½ cup) desiccated coconut
- Extra desiccated coconut or toasted flaked coconut, to sprinkle
- 125g butter, at room temperature
- 185g (1½ cups) icing sugar, sifted
- 2 tablespoons cocoa powder, sifted
Everyone needs a good old-fashioned chocolate cake in their repertoire that is easy enough to whip up on a whim. Made with a simple melt-and-mix method this delicious cake is a real crowd-pleaser.
BakeClub and Wiltshire would love to see your Melt and Mix Coconut Chocolate Cake! Bake this recipe using your Wiltshire Bakeware and share a picture on:
- Facebook by uploading a picture on your timeline and tagging @Bake Club and @Wiltshire
- Instagram by tagging@bakeclub_australia and @WiltshireAU and using #bakeclubaustralia and #wiltshireau
- This cake will keep in an airtight container at room temperature for up to 3 days.
- We recommend using the Wiltshire Square Cake Pan 20 x 20 x 5cm
Anneka Manning has created customised recipes for all of her favourite Wiltshire Bakeware pieces for you to bake and share. All recipes have been tested to guarantee success for you at home. You can find the range in Woolworths stores nationally and selected IGA stores.
This recipe was originally published in Anneka Manning's SBS Food online column, Bakeproof: Easy Chocolate Cakes.
Preheat oven to 180ºC (160ºC fan-forced). Grease a Wiltshire Square Cake Pan (20cm, top measurement) with melted butter and line the base with baking paper.
Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter just melts, sugar dissolves and mixture is combined. Remove from heat and use a fork to whisk in the eggs and vanilla.
Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.
Spoon the mixture into the prepared pan and use the back of a metal spoon to smooth the surface. Bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool completely (this will take about 1½ hours)
To make the chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy. Spread over the cooled cake and sprinkle with extra coconut. Cut into portions to serve.