Our Thermomix Chocolate and Coconut Cake could't be easier to make! This cake is made with pantry staples and is a simple melt and mix recipe that takes less than 10 minutes to prepare.
This is a simple caked that's packed full of flavour, especially when iced with our favourite chocolate ganache and sprinkles.
Why you will love this recipe:
Quick to prepare - less than 10 minutes of prep time.
Made with pantry staples - you won't need any special or expensive ingredients to make this cake.
Freezer friendly - store any leftovers (or the whole cake) in the freezer for up to two months.
Perfect for special occasions - this Thermomix Chocolate and Coconut Cake makes a delicious dessert or birthday cake for your next event.
Ingredients
Please note you will find a full list of ingredients and cooking method in the recipe card below.
- Butter - we use unsalted butter for this recipe.
- Self-raising flour
- Baking Powder
- Cocoa
- Desiccated coconut - do not substitute with flaked or shaved coconut as it will impact the consistency and texture of your cake.
- Eggs - 70 gram eggs were used.
- Milk - full cream or skim milk can be used.
How to make a Thermomix Chocolate and Coconut Cake:
Step 1. Melt the butter in your Thermomix bowl.
Step 2. Add remaining ingredients and combine.
Step 3. Transfer mixture to prepared cake tin and place into the oven to bake.
Step 4. Allow the cake to cool in the cake tin for 15 minutes before carefully transferring to a wire rack to cool completely.
Step 5. Top with your favourite chocolate icing and decorations.
Recipe Hints and Tips:
- Different size cake tins can be used for this recipe, however the cooking time will vary.
- If your cake is not cooked when tested with a skewer, bake for a further 5 - 7 minutes. If concerned about the top of the cake burning, place a piece of foil over the top.
- Instead of using our icing recipe, you can also top your cake with Chocolate Ganache or store bought chocolate frosting.
- Make this cake a day or two in advance and store in an airtight container until needed.
- Freeze this cake (un-iced) for up to two months.
FAQ
Yes, cakes can be frozen for up to two months. Store in a freezer safe bag or container.
If you have added too much liquid to your recipe (milk, eggs etc) then your cake will have a dense texture.
You may also enjoy:
- Thermomix Whole Orange Cake
- Thermomix Peppermint Christmas Cheesecake Balls
- Thermomix Pound Cake Recipe
- Thermomix Chocolate Cake
- Thermomix White Chocolate Cake
- Thermomix Lemon and Poppy Seed Cake
- The 10 BEST Thermomix Birthday Cakes
Thermomix Chocolate and Coconut Cake
Equipment
- Thermomix
- 1 x 20cm round cake tin
Ingredients
- 250 grams butter
- 70 grams cocoa powder
- 225 grams self raising flour
- 1 teaspoon baking powder
- 150 grams desiccated coconut
- 290 grams caster sugar
- 4 eggs
- 190 grams milk
Chocolate Icing
- 1 & ½ cups icing sugar mixture
- 1 tablespoon cocoa
- 1 teaspoon butter softened
- 2 tablespoon boiling water
- sprinkles to decorate
Instructions
- Preheat oven to 160℃ (fan-forced) 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.
Notes
- Different size cake tins can be used for this recipe, however the cooking time will vary.
- If your cake is not cooked through when tested with a skewer, bake for a further 5 - 7 minutes. If concerned about the top of the cake burning, place a piece of foil over the top.
- Instead of using our icing recipe, you can also top your cake with Chocolate Ganache or store bought chocolate frosting.
- This cake can be made a day or two in advance and stored in an airtight container until needed.
- Freeze this cake (un-iced) for up to two months.
Nutrition
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Melissa says
The Thermomix has always fascinated me, and this cake looks so easy and delicious! I love the simple icing.
Ranisha Kumari says
Thanks for the guide. It worked for me. And seriously, It was tasty. My child loved it. Coconut added more taste in it.