I made this recipe for the first time this morning, and I’ve called it Chunky Chocolate Coconut Cake. To make a change, I made it in a loaf tin, rather than my usual round one. I used my basic Pound Cake ingredients though, and it is a really delicious recipe.
It’s winter here in the UK, and what we crave is comfort food to warm us and cheer us up during the short, sunless, cold, gloomy days. I can’t claim that this is a healthy recipe, but I’ve used healthier alternatives and lower quantities of the less healthy ingredients. It tastes really good; we had it with tea this afternoon, and it’s the perfect cake for a cold day. Here’s how you make it:
Chunky Chocolate Coconut Cake
Ingredients
- Coconut Oil – pure, raw, organic (125 gram)
- Greek Yoghurt – 0% fat (125 gram)
- Soft Light Brown Sugar (126 gram)
- Soft Dark Brown Sugar (42 gram)
- Eggs (4)
- Self Raising Flour (250 gram)
- Baking Powder (2 teaspoons)
- Chocolate – chunky chips (50 gram)
- Coconut – desiccated (75 gram)
Method
STEP 1: Grease and line a 2 lb (900 gram) loaf tin.
STEP 2: Mix the Coconut Oil and Yoghurt in a bowl.
STEP 3: Add the Light and Dark Brown Sugars and beat well until smooth, creamy and light in colour.
STEP 4: Add the eggs and a little flour to prevent curdling and then mix well until really smooth.
STEP 5: Add the flour and fold in gently until thoroughly incorporated.
STEP 6: Stir in the chocolate and coconut.
STEP 7: Bake for about 1 hour in the centre of the oven at 170°C (325°F, Gas Mark 3).
STEP 8: Test with a skewer, and when it comes out clean and dry, the cake is ready to come out of the oven.
STEP 9: Leave in the tin for about 10 minutes, then turn out onto a wire rack to cool.
STEP 10: Store in an airtight container, in the fridge, and it will last for up to a week.
If you have enjoyed this recipe and fancy making something equally warm and comforting, try my recent recipe Vegan Apple, Sultana and Ginger Crumble.