1) You’re awesome. You deserve a treat.
2) Eating cake is cheaper than therapy.
3) It’s somebody’s birthday somewhere.
4) Time flies when you’re having rum.
5) Chocolate comes from cocoa, which is a tree… That makes it a plant… So this cake is actually a salad.
Chocolate. Rum. Coconut. Cake.
Honestly, these four words should already be enough to make you want to bake this delicious example of decadence. Chocolate and coconut is by far the best dessert combination on the entire planet (Can I get an Amen?) but to make things even more jaw-dropping, finger-licking, knee-wobbling extravagant I added a generous splash – well, an entire glass – of rum (Mr. Sparrow would be so proud)
The result was a super moist sponge that oozed chocolaty richness, coconutty decadence and boozy lusciousness.
However, this drool-worthy description is not yet finished, because I even added a chopped chocolate-covered coconut bar to the batter, which created a lovely polka dot effect in the cake.
I used the special edition Côte D’Or Coco, which has a very intense coconut flavour, but if you can’t find this one, just use a good ol’ Bounty candy bar 😉
What are you waiting for?
- 40gr cocoa powder
- 1 egg
- 1 dl rum
- 1 dl coconut milk
- 1 tsp bicarbonate of soda
- ¼ tsp baking powder
- 200gr caster sugar
- 125gr butter
- 140gr plain flour
- 100gr chocolate-covered coconut bar (Cöte D’Or or Bounty)
- To decorate: dark chocolate spread, desiccated coconut
1) Preheat the oven to 170°C and line a round baking tin with baking parchment.
2) Pour the rum in a small saucepan together with the butter and gently heat until it has melted. Remove the pan from the heat and stir in the sugar and cocoa powder. Let it cool slightly.
3) Mix the egg in a jug together with the coconut milk and then add this to the mixture in the pan.
4) Sift together the remaining sponge ingredients into a large bowl. Pour in the contents of the pan and mix on low speed.
5) Chop the candy bar in fine chunks and stir into the batter.
6) Pour the batter into the tin and put in the oven for 20-25 minutes.
7) Set aside to cool and remove from the tin onto a wire rack.
8) Spread the chocolate spread generously on top of the cake and sprinkle on some desiccated coconut.