Name: Cupboard chocolate cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 185 gram butter, at room temperature; 1 cup caster sugar; 3 eggs; 2 cup plain flour; 1/4 cup cocoa powder; 1/4 cup sweet sherry; 3/4 cup shredded coconut, plus extra, to decorate; Icing; 2 cup icing sugar; 2 tablespoon cocoa powder; 2 tablespoon butter, melted; 1 tablespoon vanilla extract; 1 tablespoon hot water

Ingredients

185 gram butter, at room temperature

1 cup caster sugar

3 eggs

2 cup plain flour

1/4 cup cocoa powder

1/4 cup sweet sherry

3/4 cup shredded coconut, plus extra, to decorate

Icing

2 cup icing sugar

2 tablespoon cocoa powder

2 tablespoon butter, melted

1 tablespoon vanilla extract

1 tablespoon hot water

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 22cm round cake pan with baking paper.

2.In a bowl, using an electric mixer, beat chopped butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.Sift flour, cocoa and baking powder together. Fold alternatively into creamed mixture with sherry. Lightly fold coconut through.

4.Pour mixture into pan. Bake 40-45 minutes, until cooked when tested. Cook in pan 5 minutes. Turn out onto a wire rack to cool completely.

5.To make icing, sift icing sugar and cocoa together into a bowl. Add butter and vanilla. Gradually stir in water until mixture reaches a spreadable consistency.

6.Spread icing over cooled cake and sprinkle with extra coconut.

Test cake with a skewer, or by touching gently with fingertips – if it springs back it is cooked.
Note

Woman's Weekly Food

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Ingredients

Method

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