BAKING: Chocolate Coconut Rum Cake

What’s that? A baking post? Yes, ladies and gentlemen, I am back with my bakes. Can you believe the last one was at the start of December?! I guess Christmas took over and my whole no sugar January thing meant whipping up some treats was a bit of a no-go. But, fear not (because you’d obviously noticed they were gone) I’m gonna try my hardest to post around three recipes a month and what better way to start than with chocolate cake! It’s a bloomin’ delicious cake, if I say to myself, perfectly indulgent but with that fresh coconut/rum taste to go with it. Of course, you can leave out the rum if preferred, but I am quite partial to Malibu myself!

Ingredients (for an 8″ tin):
80g unsalted butter, room temperature
280g caster sugar
200g plain flour
40g cocoa powder
1 tbsp baking powder
1/4 tsp salt
200ml whole milk
4 tbsp Malibu
2 eggs, room temperature

For the frosting:
400g icing sugar
100g cocoa powder
50ml whole milk

A handful of coconut shavings and dessicated coconut for decoration

How To Do It:
Step One | Preheat the oven to 190C / 375F / Gas mark 5 and line a tin with baking parchment.
Step Two | Combine the butter, sugar, flour, cocoa powder, baking powder and salt together in a bowl until it looks a bit like breadcrumbs. Combine the milk, Malibu and eggs together and slowly add them to the other mix, making sure it’s all incorporated as you go (best to do it 1/4 at a time). You’ll have quite a wet mix. Pour it all into the tin and bake for 45minutes in the middle of the oven.
Step Three | For the frosting: Combine the icing sugar and butter together, then slowly add the milk until you get a softer consistency. Keep mixing for 5-10 minutes as this leads to lighter frosting.
Step Four | Once you’ve taken the cake out of the oven and allowed it to cool completely. Cut the cake in half using a large knife. Apply half of the icing to the inside with a palette knife and half to the top of the cake. Sprinkle over the coconut, adding as much as you like!

You can keep this cake in an airtight container for around 4 days, make sure it doesn’t get too warm or the icing will melt and slide.

So, that’s my bake! And the first time I’ve made a real cake (lemon drizzle doesn’t count as that’s more of a loaf) so I’ve done ok I think! It really is one of the best chocolate cake recipes and it’s so simple – I mean, combine the dry ingredients, combine the wet ingredients, throw them all together and shove it in the oven! You don’t have to be super neat with the icing either, as I just slapped it on. You could double the recipe for a large birthday cake, which would be a lovely idea if you need something quick! Hope you enjoyed this post and let me know if you make it or any of my other bakes.

Check out my blog sale too if you get the chance! Everything needs to go.

Helen x
ps. Check out these blogs: Abracadabra Girl, A Dash of Ginger, Gyudy’s Notes of Beauty and Adventures of an Anglophile