Melt and Mix Coconut Chocolate Cake

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Prep 20min (+1hr 30min cooling time)Bake 30-35minMakes 10-12 serves

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.


Melted butter, to grease
125g diced butter, at room temperature
220g (1 cup) caster sugar
185ml (¾ cup) milk
2 eggs, lightly whisked
2 teaspoons 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

    Chocolate buttercream
    125g butter, at room temperature
    185g (1½ cups) icing sugar, sifted
    2 tablespoons cocoa powder, sifted


      1. Preheat oven to 180°C (160°C fan-forced). Grease a square 20cm cake tin with melted butter and line the base with non-stick baking paper.
      2. Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined (see Baker's Tips). Remove from heat and use a fork to whisk in the eggs and vanilla.
      3. 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.
      4. Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake in preheated oven 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 (this will take about 1½ hours).
      5. 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 and it is a smooth spreadable consistency. Spread the cooled cake with the buttercream and cut into portions to serve.

      Baker's Tips

      • Don’t overheat the butter mixture – as soon as the butter melts and the sugar has dissolved, remove it from the heat.
      • This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.

      This recipe is from Anneka's SBS Food online column, Bakeproof: Easy Chocolate Cakes. CLICK HERE for more Bakeproof recipes.

      Photography by Alan Benson.