Chocolate and coconut traybake
https://www.coop.co.uk/recipes/chocolate-and-coconut-traybake
Tropical coconut and sweet white chocolate make this chocolate cake extra delicious
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Feeds
20
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 36g
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Ingredients
- 250g Co-op unsalted butter, softened, plus extra for greasing
- 50g desiccated coconut
- 5 tbsp Co-op semi-skimmed milk
- 300g caster sugar
- 5 Co-op British eggs, lightly beaten
- 200g Co-op self raising flour
- 50g Co-op Fairtrade cocoa powder
- 100g Co-op Irresistible Fairtrade dark chocolate, chopped into small chunks
- FOR THE ICING:
- 100g Co-op unsalted butter, softened
- 150g icing sugar
- 200g Co-op reduced fat soft cheese
- 25g desiccated coconut
- 75g Co-op Irresistible Fairtrade Ghanaian white chocolate
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease and line a 20cm x 30cm cake tin
- Stir the coconut into the milk and set aside
- In a large bowl, beat together the butter and sugar until light and creamy
- Add the eggs one at a time, beating well after each addition
- Mix the flour and cocoa together, then fold through the egg mixture
- Add the coconut milk and chocolate and fold again, until well combined
- Pour into the cake tin and bake for 20-25 mins, until a skewer inserted in the middle comes out clean
- Leave to cool in the tin, then remove
- To make the topping, beat the butter and icing sugar until light and fluffy, then gently beat in the cream cheese
- Spread over the cooled cake, then sprinkle over the coconut
- Just before serving, melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water
- Drizzle over the cake and cut into 20 squares
