Toasted Coconut Chocolate Cake

I made this cake for my colleague and friend Ash, who is leaving Viva! for new pastures. He’s been great to work with and we will all miss him, but I am looking forward to his leaving do tonight – a vegan pizza fest at PepeNero!

Toasted Coconut Chocolate Cake

Here’s the recipe…

  • 120g white flour
  • 6g wholemeal flour
  • 60g cocoa powder
  • 2 large tsp baking powder
  • ¼ tsp salt
  • 90ml rapeseed oil
  • 350ml coconut milk
  • 200g sugar
  • 1½ tsp vanilla extract

Coffee buttercream

  • 1 sachet instant coffee (they type you get in hotel rooms)
  • 1 medium slug of whisky
  • 1 large dessert spoon vegan margarine (Pure)
  • 100g (or so) of icing sugar

Chocolate Ganache

  • 50g good quality dark chocolate (coffee chocolate if you like)
  • 120ml soya cream

For decoration

  • Vegan Chocolate buttons
  • 100g desiccated coconut, toasted lightly

Method: Sift the flour, cocoa ,baking powder and salt into a bowl. If the wholemeal flour won’t all go through just chuck the last bits in – they add texture and fibre! In another bowl combine the oil, milk, sugar and vanilla. Give it a good whisking! Then add the wet mix into the flour, beating in it gently with a whisk until smooth. Then add the coconut. fold in in gently. Pour into two 8″ tins and cook at 180° for 20 mins. Test by poking a cocktail stick into them – if it comes out dry, they are done. Take out of the tins and leave to cool on a cooling rack.

Make your buttercream. Tip the coffee granules into a bowl and add the whisky. Stir until it has all dissolved. Add the marg and icing sugar and beat into t a soft pale cream. Spread on each half of the cake and sandwich them together.

Melt the chocolate in a bowl over boiling water. When it has totally melted, pour in the cream and stir vigorously while adding it! Spread the ganache over the cake.

Transfer the cake onto some baking paper then carefully pat generous handfuls of coconut onto the side of the cake. Most of the coconut will fall off, but you should get a nice layer sticking all the way round. Decorate with chocolate buttons. I used Ombar Coco Mylk chocolate buttons.

I have no idea what it tasted like as I didn’t get to try it but as far as I know, no one was ill!

This entry was posted in Cakes, tarts, desserts & sweets. Bookmark the permalink.

2 Responses to Toasted Coconut Chocolate Cake

  1. That cake looks amazing!

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