ANDY’S CHOCOLATE COCONUT CAKE
My love affair with coconut continues. I adapted a poppy seed recipe from Mariette le Roux to make:
3 large eggs
1 cup sugar
½ cup oil
1 cup yoghurt
1 cup coconut
1 cup self raising flour
¼ cup cocoa
Preheat the oven to 180ºC.
Cream eggs and sugar together.
Add oil and joghurt and beat well.
Add coconut, cocoa and flour and mix through.
Pour into a prepared blunt pan.
Bake 30 min or until baked through, let it cool completely and ice.
Recipe and photo: Andy Galloway
