Hot Chocolate Coconut Cake


  • 170g butter
  • 250g Caster sugar
  • 250g Self-raising flour
  • 5ml Baking powder
  • Pinch of salt
  • 60g Desiccated coconut
  • 4 Large eggs
  • 5ml Vanilla essence
  • 200ml Coconut milk
  • 2 Sachets Enrista Hot chocolate


  • 200ml Coconut milk
  • 35g Sugar


  • 250ml Double-thick cream
  • 195g Dessert cream, chilled
  • 30g Icing sugar4 tsp cocoa
  • ¼ Tsp vanilla essence
  • Coconut shavings to decorate


  1. Preheat oven to 170°C.
  2. Grease and line a 22cm spring form cake tin.
  3. Cream the butter until light in colour.
  4. Gradually add the caster sugar and continue beating until fluffy and very pale in colour.
  5. In a separate bowl sift the flour, baking powder and salt, and add the dessicated coconut.
  6. Add the eggs one at a time with a teaspoon of the flour mix. Add the vanilla essence.Dissolve your enrista in Half a cup of water and mix well.
  7. Use a spatula to stir half the dry ingredients into the creamed butter mixture.
  8. Pour half the coconut milk into the batter and stir lightly to combine.
  9. Repeat with the remaining flour and coconut milk.
  10. Spoon the batter into the prepared tin.
  11. Bake for 30 minutes until the cake is golden brown and a skewer comes out clean when inserted.
  12. Remove from the oven and leave in the tin.
  13. Heat the coconut milk in a pan with the sugar and bring to the boil.
  14. Simmer until thick. Remove from the heat when the syrup lightly coats the back of a spoon.
  15. Pierce the cake several times with a skewer and pour the hot syrup over it.
  16. Leave to cool and remove the cake from the tin once cool.
  17. Whisk the double-thick cream, dessert cream, icing sugar and vanilla until thick and fluffy.
  18. Ice the cake with the cream and garnish with coconut shavings.


Thank you Halima Shaik for the recipe