Ingredients

The following ingredients have 12 Servings
  • ½ cup+½tbsp cacao/cocoa powder
  • ½ cup less 1tbsp desiccated coconut
  • 1 cup all-purpose/plain flour
  • 1½ teaspoons baking powder
  • ⅙ teaspoon fine sea salt
  • 2 large eggs (room temperature)
  • ¾ cup+1tbsp sugar
  • ⅖ cups vegetable oil
  • ¾ cup coconut milk
  • 1 teaspoon vanilla extract
  • 2.12 ounces dark chocolate (broken into similar size pieces)
  • 1 tablespoon coconut oil
  • 3 tablespoons coconut flakes (lightly toasted)

Instruction

  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 20 cm (8'') spring form pan and line the bottom with parchment paper. Lock the sides.
  • In a food processor pulse the desiccated coconut until it resembles fine breadcrumbs. Combine with the flour, baking powder, cocoa and salt. Stir thoroughly using a whisk.
  • Beat together the eggs, sugar, vegetable oil, coconut milk and vanilla extract until fluffy and pale (2-3 minutes). Gradually add half of the dry mixture and fold in the remaining mixture using a spatula just to combine. Do not overstir.
  • Scrape the batter into the pan and bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and set aside to cool for 20 minutes, then run a spatula around the cake and carefully remove the ring. Cool completely before decorating.
  • In a microwave melt the chocolate pieces almost completely and stir in the coconut oil until smooth. Drizzle over the cake and decorate with lightly toasted coconut flakes.