Best chocolate cake with coconut crust

By Drum Digital
08 July 2015

Show off with this rich chocolate and sprinkled coconut cake.

Serves 6

Preparation: 10 min

Cooking: 30 min

30 ml (2 T) desiccated coconut, extra for sprinkling


4 eggs

500 ml (2 c) castor sugar

250 ml (1 c) oil

10 ml (2 t) vanilla essence

80 ml (? c) cocoa powder

500 ml (2 c) flour

20 ml (4 t) baking powder

250 ml (1 c) boiling water


400 g milk chocolate

200 ml (¾ c) cream

Preheat the oven to 180 °C and grease a 20 cm cake tin.

1 Cake Spread the coconut over the base of the cake tin. Mix the eggs and castor sugar together in a bowl until the sugar has dissolved. Add the oil and vanilla essence and mix well. Sift the cocoa, flour and baking powder together and add it to the egg mixture. Mix well then add the water. Combine thoroughly and pour the batter into the cake tin.

2 Bake for 30 minutes or until a skewer comes out clean.

3 Ganache Place the chocolate and cream in a saucepan over low heat, stirring continuously until the chocolate has melted and has a smooth consistency. Pour the ganache over the cake, spreading it around the sides until well covered. Sprinkle with extra coconut.

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