INGREDIENTS CHOCOLATE MIXTURE.
225g butter.
250ml castor sugar.
6 eggs, separated.
10ml vanilla essence.
15ml baking powder.
500ml cake flour.
30ml cocoa.
250ml milk or water.
INGREDIENTS COCONUT MIXTURE
625ml coconut.
250ml icing sugar.
STEPS
Preheat oven to 180°C.
Grease an oven pan well with margarine or spray with non-stick spray.
Cream the butter and castor sugar together until light and creamy.
Add the egg yolks and vanilla essence.
Beat well.
Sift together the dry ingredients and fold into the butter mixture.
Add the milk and mix through.
Whisk the egg whites until stiff.
Add the coconut and icing sugar.
Mix.
Pour half the chocolate mixture into the prepared oven pan and spread evenly.
Spoon the coconut mixture on top and spread evenly.
Pour over the remaining chocolate mixture and spread evenly.
Bake for about 20-30 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.
Cool slightly and cut into squares.
