• 125g butter, softened
• 225g caster sugar
• 1 tsp coconut oil
• 2 eggs
• 250g self-raising flour
• 30g cocoa powder
• 50g desiccated coconut
• 250 ml milk
• ——————
• 200g butter
• 200g dark chocolate

1. Preheat the oven to 160C. Line a round 20cm cake tin with a greaseproof cake liner.
2. In a large bowl, beat together the butter, sugar and coconut oil until pale and fluffy.
3. Add the eggs one at a time and beat until smooth.
4. Sift in the flour and cocoa and mix until well combined.
5. Thoroughly mix in the coconut and milk until you have a smooth mix.
6. Spoon into the cake tin and bake in the oven for 55 minutes, when a skewer should come out clean. Let it cool in the tin for a while, and then turn out onto a wire rack to cool completely.
7. In a large bowl or jug, microwave the butter and chocolate together for about 1 minute and 15 seconds. Stir until smooth and leave to cool to room temperature. It should thicken. Beat with a wooden spoon until smooth.
8. Slice the cake through the middle and spread the chocolate frosting over the base cake. Sandwich together and spread the frosting over the rest.

This is a cake that you expect to be quite rich, but the coconut gives it a subtle flavour, not too strong.