Name: Chocolate coconut cakes
Cook time: 35 min
Total time: 35 min
Ingredients: 2/3 cup (150g) firmly packed light brown sugar; 1/4 cup (25g) cocoa powder; 1/2 cup (75g) self-raising flour; 1/2 cup (75g) plain flour; 1/3 cup (25g) desiccated coconut; 125 gram butter, melted; 1 egg; 1/3 cup (80ml) milk; Chocolate butter cream; 60 gram butter, softened; 1 tablespoon milk; 3/4 cup (120g) icing sugar; 2 tablespoon cocoa powder, sifted

Chocolate coconut cakes

Slathered with chocolate cream frosting, these divine little coconut chocolate cakes make an excellent afternoon tea treat.

Makes 6 Item

Cook

35M

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Ingredients

2/3 cup (150g) firmly packed light brown sugar

1/4 cup (25g) cocoa powder

1/2 cup (75g) self-raising flour

1/2 cup (75g) plain flour

1/3 cup (25g) desiccated coconut

125 gram butter, melted

1 egg

1/3 cup (80ml) milk

Chocolate butter cream

60 gram butter, softened

1 tablespoon milk

3/4 cup (120g) icing sugar

2 tablespoon cocoa powder, sifted

Method

1.Preheat oven to 170°C. Grease a 6-hole texas (¾-cup/180ml) muffin pan.

2.Sift sugar, cocoa and flours into a medium bowl. Stir in coconut, butter and combined egg and milk. Divide mixture among pan holes; bake about 35 minutes. Stand 5 minutes; turn onto wire rack to cool.

3.To make chocolate butter cream, beat ingredients in a small bowl with electric mixer until light and fluffy. Spread over cold cakes.

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