Spongy chocolate cake with coconut topping

Instructions

Spongy chocolate cake

Make the batter as described in this recipe.

Bake the cake for 25 minutes at 175 C convection.

Coconut topping

While the cake is in the oven, make the coconut topping by melting the butter in a pot. Add the desiccated coconut, brown sugar and whole milk and stir well until combined. Let it bubble a little on a medium heat while you stir.

Set the oven to 220 C convection.

Poke holes in the cake with a fork or skewer. Spread the coconut topping over the cake and bake the cake for another 12-14 minutes, until the topping is crispy. Keep an eye on the cake so the topping doesn’t burn. Take the cake out and let it cool before you enjoy it. Yum!