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side view of chocolate and coconut cake on a blue plate.
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Thermomix Chocolate and Coconut Cake

Our Thermomix Chocolate and Coconut Cake recipe is perfect for your next celebration - it's also freezer friendly too.
Course Dessert
Cuisine Modern
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 people
Calories 529kcal
Cost $5

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

Calories: 529kcal | Carbohydrates: 54g | Protein: 8g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 247mg | Potassium: 278mg | Fiber: 6g | Sugar: 31g | Vitamin A: 764IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2mg