Chocolate coconut cakes

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


Chocolate butter cream


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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