Thursday, 23 February 2017

Molly’s Chocolate and Coconut Cake

This recipe was sent to me by Priscilla and she would like me to dedicate it to Molly Phillips, who farmed near Grampound Rd. Whilst ever busy on her farm, Molly always found time to bake and this is one of Priscilla’s favourites. She believes Molly found it in a pre decimalization magazine so probably around 1970. It is absolutely delicious! Keeps well for several days, staying lovely and moist.

Butter and line the base of a 7” round cake tin and pre heat your fan oven to 160C [old 350F]

8 oz SR flour
pinch of salt
1 oz cocoa
6 oz softened butter [margarine in the original recipe]
6 oz caster sugar
1 level tablespoon golden syrup
3 large eggs
1 oz desiccated coconut
2 tablespoons milk [I used whole milk]

1 level tablespoon icing sugar for the topping

Sift the flour, salt and cocoa. Cream the fat, syrup and sugar until light and fluffy then add the beaten eggs, one at a time. Fold in the dry ingredients and finally add the milk. 

Bake for 1 hour and 10 mins, I tuned it down to 150C after about half an hour plus modern fan ovens bake much faster so check after 55 - 60 mins.  The above cake took 60 mins. Cool on a rack then dredge with the icing sugar. 

Priscilla tells me that it is best enjoyed the day after baking. She is absolutely right!


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