Ingredients
- 1 cup water
- 125g chopped butter
- 1/3 cup sifted cocoa
- 2 cups sifted plain flour
- 1 teaspoon bicarbonate of soda
- 2 cups caster sugar
- 1 cup desiccated coconut
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For Icing
- 500 g softened butter
- 4 cups sifted icing sugar
- 1 cup cocoa sifted
Method
Preheat over to 160C Put water, butter and cocoa in a saucepan over medium heat and stir until melted. Whisk to combine the flour, bicarb of soda, sugar, coconut and butter mixture. Whisk in the eggs, buttermilk and vanilla. Divide between 2x lightly greased 20cm round cake tins – lined with baking paper. Bake for 45-50 minutes. Test with skewer. Cool in tins for 10 minutes before turning out to cool completely. For icing, beat butter in electric mixer for 6-8 minutes or until pale and creamy. Add the sugar and cocoa and beat until fully – 10 to 15 minutes. Sandwich the cakes with icing and spread the rest of the icing on top. Invite some friends around and enjoy with a tea or coffee!
