Indulgent Coconut and Chocolate Cake
Indulgent Coconut and Chocolate Cake


  • 45g Butter, soft
  • 50g Raw caster sugar
  • 25g Coconut blossom sugar
  • 1each Egg
  • Little Vanilla bean paste
  • 60g Plain flour
  • ½ tsp Baking powder
  • 16g Desiccated coconut
  • Pinch Salt
  • 50ml Coconut milk
  • 20g Lindt Dessert 70%, chopped
  • Syrup
  • 50ml Coconut milk
  • 10g Coconut blossom sugar or caster sugar
  1. Method

  1. Preheat the oven to 170°C
  2. Cream together butter and the sugars until pale.
  3. Mix in the egg and beat well until incorporated.
  4. Stir in the vanilla and the dry ingredients and salt.
  5. Once combined, add the coconut milk and the chopped chocolate.
  6. Divide into moulds and bake for about 15-20 minutes or until a skewer comes out clean.
  7. For the syrup combine the coconut milk and the sugar and gently warm until the sugar has
  8. dissolved.
  9. Using a toothpick, pierce some holes in the finished cake and generously baste with the
  10. coconut syrup.
  11. Set aside to cool and serve decorated with some Lindor Coconut, chocolate shards and
  12. coconut chips.

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