Ingredients:
Eggs 3
Chocolate 3 ounces
Butter (softened) 4 ounces
Self raising flour 8 ounce
Fresh cream (whipped) 8 ounces
Caster sugar 10 ounce
Milk ½ cup
Baking powder ½ tsp
Desiccated coconut 6 tbsp heaped
Ingredients for Chocolate Butter Icing
Butter 4 ounces
Chocolate (melted) 4 ounces
Icing sugar (sifted) 8 ounces
Vanilla essence 1 tsp
Cream 1 tbsp
Method:
Greased two 9 inches round pan very well, preheat oven to 180 degrees, melt 3 ounce chocolate. In a bowl add 8 ounces self raising flour, 10 ounces sugar, 4 ounces butter, ½ cup milk, ½ tsp baking powder, 3 eggs and melted chocolate, beat for 2 minutes, fold in 6 tbsp desiccated coconut, spread mixture evenly in the greased tin, bake for 40 minutes. Cool in tin, remove and cut each cake horizontally into two layers, place 1 layer on serving platter, spread with ½ butter cream and cover with second layer. Spread with whipped cream, cover with another cake layer, spread with remaining butter cream, topped with last layer of cake, spread with whipped cream, decorate with fresh coconut slices and sieved coco powder in the centre.
Method for Chocolate Butter Icing
In bowl beat together 4 ounces butter, 4 ounces melted chocolate, 8 ounces sifted icing sugar, 1 tsp vanilla essence and 1 tbsp cream. Keep side and use as required.
