http://thequincetree65.blogspot.com/ Sue, the blogger, is a very imaginative cook and often puts recipes up. This time, it was just too tempting!
Here's the recipe:
Cream together until light and fluffy
9 oz (250g) soft butter
9 oz (250g) caster sugar
Beat together in another bowl
Add the eggs a little at a time to the butter mixture, beating well with each addition.
4 oz (110g) desiccated coconut
4.5 oz (125g) self-raising flour
Finally fold in
4.5 oz (125g) plain chocolate chopped into pea-sized chunks
1 tbsp milk
Scrape the mixture into a greased and base-lined 8 inch (20cm) loose-bottomed tin. Bake at 185 degrees centigrade /165 degrees centigrade fan oven for 45-50 mins. A skewer should emerge from the centre of the cake clean when it is done.
I used a mixture of butter and margarine.
I used granulated sugar (I don't tend to have caster sugar in the house as a rule)
I used a mixture of plain and milk chocolate. However, I used 70 per cent plain chocolate, which gave quite a bitter taste. When I make the cake again, I shall use all milk chocolate, as both Chris and I have a sweet tooth.
The mixture is very sloppy.
The chocolate pieces all went to the bottom of the cake, but I noticed that this also happened with Sue's cake too.
The cake took much longer to cook in an ordinary gas oven - at least an hour at Gas 4. I kept checking it and did do the skewer test which worked.
Don't neglect the loose bottomed tin or a base lining for the tin. I thought that just my usual margarine and flour would be fine, but it wasn't. The cake is extremely moist and sticky! Trying to get the cake out of a non loose bottomed tin was quite an interesting experience...