Chocolate coconut cake

Begin by separating the eggs, reserving the yolks for later. Heat the oven to 170C/150C fan/gas 3, then grease and line a 20cm x 35cm square tin. Whisk the egg whites until they reach stiff peaks. Add half the sugar and the yolks, then whisk to combine. Sift over the plain flour, cocoa powder and baking powder, then gently fold together. Pour the mixture into the prepared tin and bake for 30 mins, or until spongy and a skewer comes out clean.

To make the coconut layer, gently heat the milk with the remaining sugar and vanilla extract in a saucepan over a medium heat. Once the sugar has dissolved, add the desiccated coconut and cook until it thickens, around 20 mins, stirring constantly so it doesn't stick. Add the 325g butter and let it melt into the mixture. Allow to cool fully before smoothing the mixture on top of the sponge layer in the tin. Leave to set at room temperature for 1 hr.

To decorate, melt the milk and dark chocolate and 125g butter together, until it forms a shiny glaze. Pour over the cake, then leave to chill in the fridge for 2-3 hrs. Decorate with the extra desiccated coconut or some coconut flakes, if you like.

This recipe has been provided by Moje Gotowane and not been re-tested by us.