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.

For more great Thermomix cake recipes – check out this post. You can also find more easy cake recipes in our ThermoBliss Cakes and Cheesecakes eBook.

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.

4.67 from 9 votes

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Course: Dessert

Cuisine: Modern

Keyword: Chocolate, Thermomix

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 10 people

Equipment

• Thermomix

Ingredients

• 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

Chocolate Icing

• 1 & 1/2 cups icing sugar mixture
• 1 tbsp cocoa
• 1 tsp butter softened
• 2 tbsp boiling water
• sprinkles to decorate

Instructions

• 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.

Notes

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.

Enjoy!