I like to think of this as a nice daytime chocolate cake. It’s not dark and gooey like the chocolate cake you only want a tiny bit of after dinner – it’s much lighter, while still being moist, and the coconut offsets the chocolate very nicely.
It’s quick to put together, but you need to soak the desiccated coconut for a few hours – so be prepared!
150g self-raising flour
150g caster sugar
150g salted butter cut into cubes, at room temperature
50g desiccated coconut, soaked in the milk for 2+ hours beforehand
25g good quality cocoa powder
Sift the flour and cocoa powder into a mixing bowl.
Add the sugar, eggs and butter. Whisk with an electric whisk until nice and creamy.
Add the milk-soaked coconut, and stir using a spoon until combined.
Butter a non-stick, 1 litre loaf tin and pour in the mixture. Smooth over the top.
Cook at 180 degrees C for 30 – 40 mins. When it is ready it will be springy to the touch but not browning too much on top.
When cooked, leave for a few minutes to cool in the tin, then turn out onto a rack to cool completely.
Serve with a greek yoghurt, or a warm chocolate sauce if you are feeling really decadent!
(Recipe inspired by ‘Cakes’ by Pam Corbin, River Cottage Handbook)