INGREDIENTS:

• 125 g soft butter or margarin
• 250 g caster (superfine) sugar 
• 3 eggs, separated
• 90 g plain (semisweet) chocolate, melted
• 5 ml vanilla essence
• 250 g self-raising flour
• pinch of salt
• 2,5 ml ( 1 tsp) bicarbonate of soda
• 250 ml milk
• 45 g desiccated coconut

INSTRUSTIONS:

Beat the butter and sugar until creamy. Add the egg yolks, one at a time and beat well Blend in the chocolate and vanilla essence Sift the flour, salt and bicarbonate of soda together and add alternately with the milk to the creamed mixture. Fold in the coconut. Beat the egg whites until stiff but not dry and fold into the chocolate mixture.

Pour into 2 well greased and lined 23-cm (9-in) round cake tins (pans). Bake at 180°C (350°F, Gas 4) for 35 minutes or until cooked. Leave to stand for 5 minutes before turning on to a wire rack to cool. When completely cold ice with Coconut Butter Frosting and top with toasted shredded coconut.

Coconut Butter Frosting:

• 125 g butter or margarine
• 500 g icing (confectioner’s) sugar, sifted
• 5 ml vanilla essence
• 1/4 tsp coconut essence 
• 3-4 tbsp milk

Cream the butter and beat in the icing sugar. Add essences and enough milk to make an icing that spreads easily.

Free Download Printable Chocolate Coconut Fudge Cake with Coconut Butter Frosting Recipe (PDF) 

https://drive.google.com/open?id=1gUyhb7o3QTgGcPOWFTtYA7_meTYIub2u