Chocolate and Coconut Cake Recipe

chocolate coconut cake recipe

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

150ml milk

2 eggs

Step 1

Sift the flour and cocoa powder into a mixing bowl.

Step 2

Add the sugar, eggs and butter. Whisk with an electric whisk until nice and creamy.

Step 3

Add the milk-soaked coconut, and stir using a spoon until combined.

Step 4

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.

Step 5

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)

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