Today I have another fantastic vintage recipe to share with you. This one came out absolutely perfect on the first attempt and tastes absolutely amazing. I like this one because it’s quite unusual while still containing ingredients that can be bought from any supermarket. The coconut is a great addition to this yummy chocolate cake and I hope you enjoy making these as much as I did.
I got this recipe from a recipe book which was published in 1930. The Bestway Cookery Gift Book is full of amazing recipes including lots of easy to make baking recipes, I’ve tried loads of things from the book and some work better than others! This recipe didn’t need changing at all, I’ve just converted the measurements and temperatures into modern ones.
55g Cocoa Powder
225g Plain Flour
1tsp Baking Powder
170g Caster Sugar
115g Margarine (I use Stork)
55g Desiccated Coconut
How to make:
1. Pre-heat oven to 200 degrees. Line a muffin tray with 12 cases.
2. Sieve flour, cocoa and baking powder and coconut and mix together. Place to one side.
3. Beat the sugar and margarine to a cream.
4. Add the egg and stir in quickly.
5. Beat the mixture for a few minutes.
6. Stir in the dry ingredients and add a little milk to loosen the mixture if required. I left mine as quite a stiff dough.
7. Mix in a few drops of vanilla extract.
8. Spoon into cake cases. (I used an ice-cream scoop as the mixture is quite stiff and keeps it’s shape a fair amount while baking so this helps to create the rounded shape). The cases should be 2/3 full.
9. Bake for 15 to 20 mins
Please let me know if you try this recipe, I love it when you send me pictures of my recipes so keep them coming!