The most delicious spongy chocolate cake baked with crispy coconut on top.
This cake can be refrigerated for a few days without it getting dry.
Spongy chocolate cake with coconut topping
IngredientsSpongy chocolate cake
Spongy chocolate cake
Make the batter as described in this recipe.
Bake the cake for 25 minutes at 175 C convection.
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!