Ingredients
| |
For the cake |
| 400 gm |
self raising flour |
| 200 gm |
FAIRTRADE demerara sugar |
| 125 gm |
Divine FAIRTRADE cocoa powder |
| 150 gm |
dessicated coconut |
| 350 ml |
milk |
| 250 ml |
plain yoghurt |
| |
For the icing |
| 200 gm |
Darkly Divine FAIRTRADE plain chocolate |
| 150 ml |
double cream |
| FAIRTRADE |
Sources
Dessicated Coconut
Chocolate
Sugar
Cocoa
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Method
Preparation
Pre-heat the oven to
Gas Mark 5.
Sift the flour into a mixing bowl and add the sugar, cocoa powder and dessicated coconut.
Mix well.
Make a well in the middle of the mixture and gradually add the milk stirring all the time,
and then gradually add the yoghurt. Mix well.
Line your favourite 21cm cake tin and pour in the ingredients.
Cooking
Bake in the middle of the oven for 75 minutes.
(Test with a skewer to check it is done).
Once baked, allow to cool a little and then turn onto a wire rack to finish.
Icing
Put a glass bowl over simmering water, and melt the chocolte.
Stir in the double cream.
Once you have a consistent mixture and the cake is cool,
then coat the top of the cake with the icing.
To serve
Serve in slices.
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