Coconut and Chocolate Stripy Cake

Preparation info
  • Serves


    • Difficulty


Appears in
The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

Coconut and chocolate is a winning combination and here two cakes are cut into strips and reassembled to make striped cakes. One to be decorated, the other for the freezer. Make any two-toned flavour or colour. This is best made on the day.


For the Cake

  • 350 g unsalted butter, really soft, diced, plus more for the tins
  • 2 tbsp cocoa powder


Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Make an 8cm high collar of baking parchment for each tin too. Mix the cocoa powder with