Coconut choc-chip cake

Coconut adds an extra flavour & dimension to this delicious chocolate cake.

INGREDIENTS
250g butter, softened
1 cup caster sugar
3 eggs
1/4 cup cocoa powder, sifted
2 1/3 cups self-raising flour
1/2 cup desiccated coconut
2/3 cup milk
1 cup milk choc chips
Chocolate chips, chopped, to serve

CHOCOLATE ICING
3 cups icing sugar mixture
1/2 cup cocoa powder, sifted
1/4 cup hot water

METHOD
Step 1
Preheat oven to 180 ̊C/160 ̊C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line base and sides with baking paper, extending 2cm above edges of pan.

Step 2
Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating until combined after each addition. Add cocoa powder. Beat until combined. Stir in flour, coconut and milk, in 2 batches, until combined. Stir in choc chips. Spoon mixture into prepared pan. Smooth top with a spatula.

Step 3
Bake for 1 hour or until a skewer inserted in the centre of cake comes out clean. Stand in pan for 10 minutes. Lift onto a wire rack to cool completely.

Step 4
Make Chocolate icing: Combine icing sugar and cocoa in a bowl. Gradually stir in hot water until mixture forms a smooth and spreadable consistency. Dollop icing over top of cake, spreading slightly to the edges. Sprinkle with chocolate chips. Set aside for 1 hour to set slightly. Serve.