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Serves: 16-18
Prep time: 30 mins
Total time:
Recipe photograph by Ant Duncan
Recipe by Debbie Major
Like a Bounty bar crossed with a cake – this bake is irresistible! See our tip to make it gluten free
Serves: 16-18
Prep time: 30 mins
Total time:
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Cakes Traybakes Chocolate Summer Afternoon tea Picnic Baking Chocolate cake
Nutritional information (per serving)
Calories
426Kcal
Fat
29gr
Saturates
18gr
Carbs
33gr
Sugars
23gr
Protein
6gr
Salt
0.2gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Rate this recipe
Ingredients
- 90g desiccated coconut
- 280ml reduced-fat coconut milk
- 200g self-raising flour
- 45g cocoa powder
- 275g soft unsalted butter
- 275g light muscovado (or light brown) sugar
- 1 tbsp vanilla bean paste or extract
- 3 large eggs
- 75g ground almonds
For the fudgy topping
- 150g plain chocolate, roughly chopped
- 75g unsalted butter
- 50g icing sugar
- 1⁄2 tbsp cocoa powder
- 1-2 tsp milk, if necessary
- 20g coconut chips or desiccated coconut, toasted, to decorate
Step by step
- At least 2 hours ahead, mix the desiccated coconut and coconut milk in a bowl, cover and set aside to soak until it forms a thick, porridge-like mixture.
- Heat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20 x 30cm rectangular tin.
- Sift the flour, cocoa and a pinch of salt into a bowl and set aside. Cream the butter until very soft. Add the sugar and vanilla and beat for about 5 minutes until light and fluffy. Beat in the eggs, one at a time, adding a MAKE IT GLUTEN FREE Use gluten-free self-raising flour, and add 1⁄2 tsp xanthan gum with the dry ingredients. tablespoon of the cocoa-flour mixture after each egg. Gently fold in the remaining flour mixture, followed by the soaked coconut and the almonds.
- Spoon the mixture into the tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes until springy and a skewer comes out cleanly.
- Cool in the tin for 15 minutes, then transfer to a wire rack and leave until completely cold.
- For the fudgy topping, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Once melted, sift in the icing sugar and cocoa and beat thoroughly until smooth. Add the milk if you want your icing looser.
- Pour over the cake and spread evenly over the top and sides. Sprinkle with the toasted coconut and leave to set for about 30 minutes before cutting into bars. The cake keeps in an airtight tin for up to 1 week or freezes well.
Tip
Make it gluten free
Use gluten-free self-raising flour, and add 1⁄2 tsp xanthan gum with the dry ingredients.
