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Chocolate, Coconut and Sour Cream Cake

Serves: 9

Time: 1 – 1 ¼ hours

20cm x 20cm cake tin or two 20cm round sandwich tins - greased and base lined or 12-15 large cupcakes


For the cake:

- 160g Salted butter - softened

- 30g Coconut Oil - softened

- 180g Soft Dark Brown Sugar

- 3 tsp Good quality instant coffee granules dissolved in 6 tbs hot water - 1 tsp Vanilla extract

- 3 Large eggs - lightly beaten

- 170g Self Raising flour

- 1 tsp Baking powder - 30g Cocoa powder

- 150g Sour cream

- 75g Dessicated coconut

For the topping:

- 200g Dark chocolate roughly chopped - 200g Sour Cream - 1 tbs Coconut Oil - 1 tbs Cocoa powder - 60g Icing Sugar

Dessicated coconut


1 Preheat the oven to 160C Fan (180C Conventional)

2 Place softened butter, coconut oil and sugar in a mixing bowl and beat until light and fluffy.

3 Add the coffee and vanilla and whisk to combine

4 Add the eggs a little at a time, beating well between additions

5 Sift together the flour, baking powder and cocoa and add to the mixture along with the sour cream and coconut. Fold into the cake batter and add a splash of water to create a soft dropping consistency. NOTE It does not want to be very runny!

6 Put mixture into prepared tin and level off the top. Bake in preheated oven for 30-35 minutes or until a cocktail stick inserted into the middle comes out clean. Remove from the oven and leave in the tin to cool completely.

7 To make the topping put all the ingredients into a heatproof bowl and stir. Place bowl over a pan of barely simmering water, stirring frequently, until all the chocolate has melted and you have a smooth, thick topping. Spread over the surface of the cake.

8 To decorate put some dessicated coconut into a dry frying pan and heat gently, stirring all the time until the coconut it lightly toasted. Be careful as it will burn if you take your eye off it. Sprinkle over the cake and enjoy.

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