Chocolate Coconut Cake

Though it may be true that September has finally come around, summer still reigns! So today we would like to introduce you to something still summery and keeping in line with the coconut theme from last week, our very own Chocolate Coconut Cake!

Ingredients

8 oz self-raising flour

2 oz Cadbury’s drinking chocolate

¼ level tsp salt

3 eggs

2 tbsp coconut milk

1 tbsp milk

5 oz butter (room temperature)

5 oz sugar

8 small bounty bars

4 oz chopped (fresh) coconut flakes

A handful of almonds

Method

-       Preheat oven 180 C

-       Mix all dry ingredients together (flour, salt, sugar, drinking chocolate)

-       Add the butter in and thoroughly mix the ingredients

-       Add the eggs in, one at a time, stir and beat well

-       Add the coconut milk, stir, and then add the milk and stir well - the mixture should have a mousse-like appearance

-       Pour half of the cake mixture into a well greased cake tin (18 x 7.5 cm)

-       Break into chunks three small bounty bars and lay on the cake mixture in the tin

-       Pour in the rest of the cake mixture

-       Lay three whole small bounty bars on top of the cake along with half of the fresh coconut flakes and all the almonds

-       Bake for 1 hour and 15 mins (middle shelf)

-       Once the cake has cooled, melt the three remaining small bounty bars in the microwave (30 seconds max) and with a spoon dollop onto the top of the cake and decorate with the rest of the fresh coconut flakes

-       Put in fridge or keep out and invite friends over for a sunny (or rainy) afternoon of tea and cake!

By Melodie Walter