Chocolate Coconut Cake

In all these years of cooking and baking, if there is one thing I have mastered it has to be cake. It is our (me and my daughter) favourite pastime during the weekends. I bake a cake each week. It could be any type based on the mood and the princess's choice. This goes into lunchbox during the week and is also used as our afternoon snack.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used olive oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- White chocolate chips - 2 tbsp (I did not have chip so chopped up a white choc bar)

- Moist Coconut flakes - 4 tbsp

- Chia seeds - 2 tsp

- Eggs - 2

- Milk - 3 tsp

- Cocoa powder - 2 tbsp

Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too. Do not mix too much else end result might be a crispy cake 😆. 

- Now add cocoa powder and fold that in too. Make sure there are no white spots left else you might end up with a marble cake .

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in coconut flakes, chia seeds and white chocolate.

- Pour this mixture into the cake tin evenly.

- Once the oven is preheated, put the cake on the middle rack and bake for 20 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

Note:

- This cake can also be used as a base for birthday cakes.

- Can be stored in an airtight box in the pantry for a week (does not last that long at my place 😉)