Coconut Chocolate Cake

This was a cake which I learned from my neighbour last year. It is basically a small cake dipped in sweet chocolate frosting and coated with dried coconut.

To make Coconut Chocolate Cake, you start with a white cake that has been cut into squares. The squares of cake are chilled and then each square of cake is covered in a soft chocolate icing. Then roll each square of cake in unsweetened dessicated coconut.

Coconut Chocolate Cake


For the Cake
All-Purpose - 150 gm
Sugar - 100 gm
Soft Butter - 25 gm
Egg Yellow - 1
Honey - 1 Tb.sp
Milk - 1/4 cup
Backing Powder - 1 tb.sp

For the chocolate frosting
Butter - 100 gm
Sugar - 120 gm
Cocoa Powder - 2 tb.sp
Milk - 2 tb.sp

Unsweetened Dessicated Coconut - About 2 cups


In a large bowl sift together the flour, baking powder. Keep it aside.

In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg yellow and beat well. Add the honey and beat until combined. Add the flour and the milk and whisk together well.

Select a small microwavable pan so that the cake rises little high. Grease it with some butter. Pour in the flour and microwave high for about 5 to 10 min (depending on your microwave). Check for the doneness of the cake with a skewer or a knife. It should come out clean.

Then remove the cake outside and let it cool. After it cools remove it from the pan and keep it covered inside the fridge.

Next day mix together all the ingredients given under Chocolate Frosting and microwave high for till the mixture becomes smooth and of pouring consistency (for about 1 min), stirring in between.
Cut the cakes into small square pieces and dip them in the frosting. Let the excess frosting drip off and then roll it over the dessicated coconut.

Keep it aside till it sets. Repeat this with the rest of the cake squares.
Store it in a air-tight box. Remains good for about a couple of weeks.
If the frosting becomes too thick to pour, simply place the bowl of frosting over a saucepan containing water and heat until it is of pouring consistency. You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.

This post is my entry to the event MEC : Chocolate hosted by Srivalli of Cooking 4 All Seasons.


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