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.
Ingredients
Spongy chocolate cake
Follow the recipe here
Coconut topping
200 g butter
245 g desiccated coconut
350 g brown sugar
200 ml whole milk
Approach
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!
