serves
16
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
16
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 250 g butter
- 500 g brown sugar
- 125 g cocoa
- 4 eggs
- 1 tsp vanilla extract
- 100 g desiccated coconut
Instructions
1. Line a 24-cm square cake tin with baking paper and preheat the oven to 180°C.
2. In a small saucepan gently melt the butter with the sugar. Add the cocoa and mix well.
3. In the bowl of an electric mixer beat the eggs and vanilla until light and fluffy. Pour the chocolate mixture and coconut into the eggs, mix until well combined. Turn the batter into the prepared cake tin.
4. Bake for 40 minutes, the centre will still be a little soft, which is as it should be.
5. Allow to cool and then cut into 16 pieces. Enjoy!
Recipe from Taste Fiji café in Nadi, Fiji.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
