This recipe came about because I had some desiccated coconut left over from the coconut and lime cake I made recently (see other post) but wanted to make something completely different. Chocolate and coconut seemed like a good pairing, and I hoped it might taste like a giant Bounty bar!
I decided to use a basic chocolate cake recipe and add choc chips, coconut and a few tablespoons of milk to keep it moist.
I baked this in my tiny 1.5 litre slow cooker. Double the recipe amounts and increase cooking time if doing it in a larger slow cooker.
It smells delicious as it cooks!
100 g butter
100 g golden caster sugar
140 g self-raising flour
1 tsp baking powder
3 tbsp cocoa powder
4 tbsp milk
Handful of milk choc chips
A large handful of dedicated coconut
Butter and line the slow cooker with grease proof paper.
Cream the butter and sugar together. (I used the new Lurpak baking spread which is soft from the fridge and it was great for this).
Add the beaten eggs and beat into the mixture.
Sift the flour, baking powder and cocoa powder into the bowl and fold in. Add the milk and mix until smooth. Fold in the chocolate chips and desiccated coconut.
Pour into the slow cooker bowl and cook for two hours (I did one on high the one on low but that was for my small 1.5 litre slow cooker as it was starting to catch on one side) or until a toothpick inserted in the centre comes out clean.