Coconut Chocolate Cake

• 250g White Wings Premium plain flour, sifted
• 1 tsp bicarb soda, sifted
• 300g CSR Caster Sugar
• 125g unsalted butter, melted and cooled
• 50g Dutch-processed cocoa powder, sifted
• 1 large egg, at room temperature
• 125ml buttermilk, at room temperature
• 1 tsp vanilla extract

Icing:

• 100g unsalted butter, at room temperature
• 250g cream cheese, at room temperature
• 100g CSR Pure Icing Sugar
• 50g Dutch-processed cocoa powder, sifted
• Shredded coconut, for decorating

1. Preheat your oven to 160°C. Grease and line a 33cm x 23cm x 6cm rectangular tray tin with baking paper.
2. Place the flour, bicarb soda and sugar in a bowl, add the melted butter, cocoa and 150ml of water and whisk to combine.
3. Add the egg, buttermilk and vanilla and whisk to combine.
4. Pour the batter into the prepared tin.
5. Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin completely.
6. To make the icing, place the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment and beat until pale and creamy.
7. Scrape down the side of the bowl, add the icing sugar and cocoa and beat for a further 6-8 minutes, or until fluffy.
8. Spread the icing over the cooled cake, top with the shredded coconut, and serve.

Tip:

This cake can also be made in a 22cm round springform tin.