Your chocolate cake skills are brought to new and delicious heights with this easy to make cake recipe from Rachel Allen.


  • 175g (6oz) butter, softened, plus extra for greasing
  • 300g (11oz) ground almonds
  • 100g (3½oz) desiccated coconut
  • 50g (2oz) cocoa powder
  • ½ tsp salt
  • 1 x 400ml (14fl oz) tin of full-fat coconut milk
  • 75g (3oz) dark chocolate (55-70% cocoa solids)
  • 250g (9oz) caster sugar
  • 3 eggs

For the Ganache

  • 200g (7oz) dark chocolate (55-70% cocoa solids)
  • 50ml (2fl oz) coconut liqueur (optional) or a few drops of coconut extract
  • For the Coconut Crumb
  • 75g (3oz) caster or granulated sugar
  • 35ml (1fl oz) water
  • 75g (3oz) desiccated coconut


  1. Preheat the oven to 180°C (350°F), Gas mark 4.
  2. Mix in a bowl the ground almonds, desiccated coconut, cocoa powder and the salt. Pour half the coconut milk into a saucepan and bring to the boil.
  3. Take off the heat and stir in the chocolate until melted, then set aside.
  4. Place the butter in a bowl and beat until soft, then add the sugar and beat for another minute until light and creamy. Add the eggs while beating, one by one.
  5. Next, stir in the chocolate and coconut milk mixture and the dry ingredients. Tip into the prepared tin and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
  6. Allow to sit in the tin for 10-20 minutes before taking out (remove the sides, then tip upside down to remove the base and paper). Tip back upright and cool.
  7. While the cake cools, make the chocolate coconut ganache. Place the remaining 200ml (7fl oz) of coconut milk into a saucepan and bring to the boil, then remove from the heat, tip in the chocolate and stir to melt.
  8. Add in the Malibu, if using, or a few drops of coconut extract and place in the fridge, stirring every 20 minutes or so, until stiff enough to spread over and around the cooled cake.
  9. This cake keeps really well for days and days.

For the Coconut Crumb:

  1. Preheat the oven to 180'C. Place a sheet of parchment paper on a baking tray. Place the sugar and water in a saucepan over a medium heat and stir to dissolve the sugar before it comes to the boil.
  2. Once the syrup boils stop stirring and continue to boil for 1 minute. Take off the heat and pour into a bowl with the coconut. Mix thoroughly and spread out evenly over the parchment paper.
  3. Bake in the oven for 3-4 minutes until golden. Take out halfway through cooking and mix it up so that it browns evenly, as the coconut around the outside will turn golden first.
  4. Take out of oven and allow to sit on the tray until cool. Break it up as it cools then transfer to a jar or bowl.