Chocolate Coconut Cake for a Brand New Blog!

I've been reading other peoples' baking blogs for a while now and thought it was about time I started one of my own!  For my first ever blog post I made this Chocolate Coconut cake topped with homemade coconut sweets that taste an awful lot like a popular chocolate bar.....not naming any names of course!  The sweets are super quick and easy to make, I only made a small batch but you can easily multiply the recipe if you want more.  They'd make great gifts wrapped up in pretty jars or bags!

For the Chocolate Cake :

100g soft butter or margarine
200g caster sugar
2 eggs, room temperature
50g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
175g plain flour (or use self-raising and omit the baking powder)
120ml milk
40ml black coffee ( you can't taste the coffee it just makes the chocolate flavour stronger!)

Preheat the oven to 180 degrees C / 350 degree F / gas 3.
Grease and line two 8in / 20cm round cake tins.
Cream together the butter and sugar for around 5 mins til pale and fluffy.  You can use a stand mixer if you're lucky enough to have one, an electric whisk or just a wooden spoon and lots of effort!
Add the eggs one at a time, whisking the mixture really  well in between additions to avoid curdling.
Sift together the cocoa, baking powder, bicarb and flour then whisk half into the butter, sugar and egg mixture.
Whisk in the milk, then the remaining dry ingredients followed lastly by the black coffee.
Use a spatula to divide the batter equally between the tins and bake for 20 - 25 mins til springy on top and cooked through.  Allow to cool in the tins for 10 minutes before turning onto a wire rack and peeling off the baking paper.  Cool completely while you make the sweets.

For the Coconut Sweets:

50g dessicated coconut plus extra for sprinkling
60g icing sugar
60g condensed milk
50g - 100g chocolate

Simply mix all the ingredients together until they form a thick dough.  You may need to add a little more coconut if the mix is too wet or condensed milk if it won't come together.
Sprinkle a little coconut over the base of a baking tray or square container (I used a little plastic tub as all my baking trays are too large) to stop the sweets sticking.
Place the dough into the tray and press down really well to ensure it holds together.   Leave to
set for 2-3 hours while your cake cools.
Once the coconut has set, tip it out of the container and cut into pieces (I got 12)
Melt the chocolate in the microwave in 20 second bursts until smooth.  You can then either dip the sweets to completely coat them or just drizzle them like I did.  Leave to set while you make the coconut buttercream.

For the Buttercream:

75g  soft unsalted butter
175g icing sugar, sifted
50g dessicated coconut (you can add more or less depending on how coconutty you want it)
tbsp milk (if needed)

Beat the butter, sugar and coconut til fluffy and smooth.  Add the milk if needed to get a spreadable consistency.

To assemble the cake:

Place one of the cakes on your serving plate, flat side up.
Spread or pipe on the coconut buttercream.
Sandwich the second cake on top, flat side down 
Arrange the coconut sweets around the edge of the cake and drizzle over any leftover melted chocolate.  (If you  ate the leftovers  haven't got any left  just sprinkle with more coconut or dust with cocoa powder)

Thanks for reading, please leave me a comment if you try the recipe!
xxx