Go Back
+ servings
Thermomix Chocolate and Coconut Cake Recipe

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
Print Pin
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.