Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and flour the cake pan to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and the milk to the butter mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.
- Once completely cooled, sprinkle the top with coconut flakes and optionally serve with whipped cream.
Nutrition
Notes
Feel free to get creative with this cake! You can substitute the coconut flakes with chopped nuts for added texture, or even drizzle a simple chocolate ganache over the top for an extra decadent touch. This cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, just pop a slice in the microwave for a few seconds or enjoy it cold. Happy baking!