• 75 g (3 oz) sweetened shredded tenderized coconut
  • 175 g (6 oz) self-raising flour
  • 1 teaspoon baking powder
  • 175 g (6 oz) golden caster sugar
  • 3 large eggs, lightly beaten
  • 175 g (6 oz) butter, melted
  • 200 g (7 oz) milk chocolate

Reserve one-third of the coconut and put the rest in a large bowl. Add the flour, baking powder, sugar, eggs and melted butter. Mix together well until smooth.

Grease and line the base of 8 heart-shaped moulds, approximately 5 cm (2 inch) in diameter. Spoon the mixture into the moulds and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until the cakes are risen and a skewer inserted into the centre comes out clean. Turn on to a wire rack to cool, placing the rack over a baking sheet.

Melt the chocolate in a bowl over a pan of simmering water (see page 10). Use a palette knife to spread the chocolate around the sides of the cakes, then pour the rest of the chocolate over the top of the cakes, allowing it to trickle down the sides.

Sprinkle over the reserved coconut to decorate and allow to set before serving.

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