I have to say from a person who does not love cake all that much, this recipe is absolutely scrumptious. I love the fudgey goodness of this cake, and the cranberries give it that little bit of something extra.
Feel free to omit the cranberries and leave as a choc coconut cake. I think I might do this next time or maybe add some walnuts or pecans (I’m getting a little excited thinking about all the possibilities!) but please do yourself a favour and try this cake.
Adapted from Julie Goodwin’s Cherry Ripe Cake
250g unsalted butter
200g dark chopped chocolate
2 cups (440g) caster sugar
1-2 teaspoons vanilla
400ml tin of coconut milk
1½ cups (225g) plain flour
¼ (40g) cup of self-raising flour
¼ cup (25g) cocoa powder
1 cup (25g) shredded coconut + extra for sprinkling on top
½ cup dried cranberries + a small handful to scatter on top (optional)
2 eggs, lightly beaten
Dark Chocolate Ganache to ice the cake (optional)
Step 1: Pre-heat oven to 180c (160c fan forced). Grease a 22cm spring form pan, line base with baking paper and grease sides.
Step 2: Stir butter, chocolate and caster sugar in a pan over medium heat until melted and smooth. Remove from heat and add vanilla and coconut milk. Stir well to combine then set aside to cool.
Step 3: In a large bowl combine all the dry ingredients. When chocolate mixture has cooled, stir in beaten eggs and then add all to the dry ingredients. Add the cranberries, pour batter into the prepared tin. Sprinkle the extra handful of cranberries on top.
Step 4: Bake for roughly 1 hour 20mins or until skewer inserted in the centre comes out clean. This is one of those cakes that you need to keep checking, as depending on your oven the cooking times may vary. Cool in pan for at least 40 mins before inverting onto wire rack.
Step 5 (Optional): Cool completely before icing the cake with ganache (if you choose too; which I would highly recommend!) and sprinkling with extra coconut.