Toasted Coconut and Chocolate Cream Cake

Name: Toasted Coconut and Chocolate Cream Cake
Yield: Serves 8
Ingredients: 8 oz/225 g dark chocolate, grated; 4 oz/112 g desiccated coconut, toasted until golden, then cooled completely; ¾ pint/420 ml double cream; 1 tsp vanilla essence, or a few drops extract; 1 tsp vanilla essence, or a few drops extract; 3 oz/84 g self-raising flour; 3 oz/84 g caster sugar; 3 large eggs

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This light, vanilla-flavoured sponge cake is filled and covered with whipped cream and toasted coconut, with a layer of grated dark chocolate in the filling and on top of the cake. The combination of the flavours of toasted coconut and dark chocolate is sublime.

Ingredients

For the cake

3 large eggs
3 oz/84 g caster sugar

Winter
Cake
Vegetarian

Method

Butter two 8-inch/20-cm sandwich cake tins and line the base of each with a disc of non-stick baking parchment.

Whisk the eggs into a bowl, gradually adding the sugar. Continue whisking until the m