In honour of World Coconut Day we bring you this mouth-watering, close to sin-free cake.
How do you make a cake that looks this good (almost) sin free? You work a few wonders with the ingredient list. So, if you’re looking for a new cake recipe, our (Almost) Sin-Free Choc Coconut Cake is the winning ticket.
And yes, we admit it – the chocolate ganache might be a tad sinful, so you’re welcome to omit this stage and dust your cake with icing sugar, if you prefer.
Serves: 6–8
Read: No-fuss Custard Cake
Ingredients
- 90g butter, softened
- 1/2 cup honey
- 1/2 teaspoon vanilla essence
- 2 eggs
- 1/4 cup desiccated coconut
- 1 cup self-raising flour
- 150g extra-light sour cream
- 1/4 cup skim milk
Chocolate Ganache
- 150g good quality 70 per cent dark chocolate, chopped
- 200ml thickened cream
Method
Preheat oven to 180°C. Grease a 20cm-round cake tin and line the base with baking paper.
Beat butter and honey together in a small mixing bowl with an electric beater until smooth. Stir in the vanilla essence and add the eggs, one at a time.
Transfer butter mixture to a larger mixing bowl. Add the coconut, flour, sour cream and milk and combine well. The batter will be quite thick.
Pour mixture into the prepared cake pan and bake for around 50 minutes, or until a testing skewer comes out clean.
Leave cake to cool on a wire rack for 10 minutes before turning out.
To make ganache (optional)
Put the chocolate pieces into a medium-sized bowl.
Heat the cream in a small saucepan over medium heat. Bring to the boil and immediately pour over the chocolate. Use a whisk to mix together until chocolate is melted.
Allow the ganache to cool slightly. Pour over the cooled cake, starting in the centre and working your way outwards so the ganache drips nicely over the edges. Sprinkle with extra coconut and enjoy!
Also read: Lemon Yoghurt Cake
