Moccanut Cake


  • CAKE
  • 150g Doves Farm Organic self Raising White Flour
  • 2 tbsp cocoa powder
  • 2 eggs
  • 125g butter
  • 125g Demerara sugar
  • 4 tbsp strong black coffee
  • 25g plain chocolate, grated
  • 25g desiccated coconut
  • 4 tbsp double cream
  • 100g icing sugar
  • 2 tbsp cocoa
  • 4 tbsp boiling water



  1. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
  2. Sieve the flour and cocoa into a bowl and set aside.
  3. Separate the eggs into two bowls and beat the whites until stiff, set aside.
  4. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  5. Mix in the yolks.
  6. Add the prepared flour and mix well.
  7. Stir in the coffee.
  8. Fold the prepared egg white into the mix.
  9. Divide the mixture between the prepared tins.
  10. Bake in a pre-heated oven for 20-25 minutes.  If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  11. Turn out the cakes onto a wire rack and leave to cool.



  1. Grate the chocolate into a bowl, add coconut and cream. Stir to combine.
  2. Spread the filling on one cold cake layer and place the second layer on top.



  1. Sieve the icing sugar and cocoa into a bowl and stir to combine.
  2. Add a teaspoon of boiling water and stir to make a stiff paste. Add another drop of water if necessary.
  3. Spread over the top of the cake and leave it to set.