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Preheat oven at 325 degrees F (160 degrees C).
In a mixing bowl, add
Unrefined Coconut Oil (1/2 cup)
Butter (1/4 cup)
Granulated Sugar (1 1/2 cups)
. Using a mixer, beat the mixture on a medium to high speed for about five minutes or until everything becomes fluffy.
Once the mixture is fluffy, add each
one at a time. Mix completely until the yolk disappears into the mixture. By the end, it should have doubled in size.
Vanilla Extract (1 tsp)
. Once it's been mixed through, turn the setting down to low.
Salt (1 tsp)
Unsweetened Cocoa Powder (1/2 cup)
. Scrape down the sides of the bowl if you have to.
With the mixer setting on low, add a quarter of
Self-Rising Flour (1 1/2 cups)
followed by a quarter of the
Milk (2/3 cup)
. Add the remaining flour and milk in two batches. Once the last batch has been just combined into the mixture, stop the mixer.
Pour the mixture into a pan lined with non-stick parchment paper. Smooth it out with a spatula before adding the
Unsweetened Coconut Flakes (to taste)
Bake for 1 hour and 10 minutes. Since every oven is different, poke the cake with a wooden skewer to test for doneness. If the skewer comes out clean, your cake is ready.
Let the cake cool in the pan for 20 minutes before transferring to a wire rack. Slice to serve.
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