Our Thermomix Chocolate and Coconut Cake could’t be easier to make!
If you need a delicious cake that’s made with pantry staples and will be ready in no time – this Thermomix Chocolate and Coconut Cake is for you! It’s a simple caked that’s packed full of flavour, especially when iced with our favourite chocolate ganache and sprinkles.
This cake can be made a day or two in advance and stored in an airtight container until needed, or alternatively, you can freeze it (un-iced) for up to one month.
Tips for Making our Thermomix Chocolate and Coconut Cake:
- You can use a different size cake tin for this recipe, however the cooking time will vary.
- Instead of using our icing recipe, you can also top your cake with Chocolate Ganache or store bought chocolate frosting.
- This cake can be frozen for up to one month.
Thermomix Chocolate and Coconut Cake Recipe
Our Thermomix Chocolate and Coconut Cake recipe is perfect for your next celebration - it's also freezer friendly too.
- 250 grams butter
- 70 grams cocoa powder
- 225 grams self raising flour
- 1 tsp baking powder
- 150 grams desiccated coconut
- 290 grams caster sugar
- 4 eggs
- 190 grams milk
- 1 & 1/2 cups icing sugar mixture
- 1 tbsp cocoa
- 1 tsp butter softened
- 2 tbsp boiling water
- sprinkles to decorate
Preheat oven to 160℃ and line the base and sides of a 20cm round cake tin with baking paper.
Roughly chop the butter into pieces and place into your Thermomix bowl. Cook for 3 minutes, 60 degrees, speed 2 or until melted.
Add the remaining ingredients and mix for 15 seconds, speed 5.
Scrape down the sides of your Thermomix bowl and mix for a further 15 seconds, speed 5 to completely combine.
Transfer the mixture to your prepared cake tin and bake for 60 minutes or until cooked through when tested with a skewer.
Allow the cake to cook in the tin for 15 minutes before carefully turning out onto a wire cooling rack to cool completely.
Once the cake has cooled completely, you can make the chocolate icing. Sift the cocoa and icing sugar together into a bowl.
Add the softened butter and pour the boiling water directly over the butter.
Using a small whisk, combine all the ingredients until the chocolate icing is smooth. If you find your icing is still a little firm, add an extra teaspoon of boiling water.
Use a large spoon to scoop the icing and place onto your cake. Spread the icing out using a spatula or butter knife until the cake is covered. Decorate with coloured sprinkles.
You can freeze this cake un-iced in the fridge for up to one month.
It's important to make sure your cake has completely cooled before icing.