Moist chocolate and coconut cake

This moist and flavourful cake is easy to make with a touch of coconut to perfectly balance the rich chocolate.

  • 30 mins preparation
  • 30 mins cooking
  • Serves 12
  • Print


Moist chocolate and coconut cake
  • 300 gram dark eating chocolate
  • 155 gram butter
  • 2/3 cup firmly packed light brown sugar
  • 2 tablespoons water
  • 2/3 cup self-raising flour
  • 2 tablespoons dutch-processed cocoa
  • 3 eggs, separated
  • 1/2 cup (40g) desiccated coconut
  • 2 tablespoon underproof dark rum
Chocolate buttercream
  • 250 gram butter
  • 2 cups icing sugar
  • 2 tablespoons cocoa powder


Moist chocolate and coconut cake
  • 1
    Preheat oven to 180°C. Grease 24cm closed springform pan or a deep 23cm cake pan.
  • 2
    Break chocolate into a medium saucepan, add butter, sugar and the water; stir over low heat until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sifted flour and cocoa,egg yolks, coconut and rum until combined.
  • 3
    Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour cake mixture into pan.
  • 4
    Bake cake about 30 minutes. Cool cake in pan.
  • 5
    Make chocolate butter cream
  • 6
    Turn cake, top-side up, onto a cake plate; spread butter cream on top of cake. Dust with a little more cocoa and decorate with large chocolate curls, if you like.
Chocolate butter cream
  • 7
    Beat butter in a small bowl with electric mixer until light and fluffy. Add sifted icing sugar and cocoa; beat until smooth and fluffy.


The un-iced cake can be made a day ahead, store in an airtight container at room temperature. Decorate with butter cream and chocolate curls on the day of serving.Dutch-processed cocoa refers to cocoa that has had an alkaline added, during a process called 'dutching'. The resulting cocoa has a richer chocolate taste and colour.

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