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20 minutes
25 minutes
45 minutes
- 125g butter
- 175g caster sugar
- 2 eggs
- 115g self-raising flour
- 45g desiccated coconut
- 30g cocoa powder
- 125ml milk
- 100g chocolate
- Shredded coconut, to decorate
- Preheat your oven to 180°C, and line 12 muffin pans with paper cases.
- Beat butter and sugar with an electric beater until pale and creamy. Add the eggs and beat. Fold in flour, coconut, cocoa, and milk until just combined. Spoon into cases and bake for 25 minutes or until a skewer inserted comes out clean. Let cool completely.
- With a small sharp knife, cut out a circle from the center of the cake at an angle and discard. Fill the hole with Choc Duo, then sprinkle shredded coconut over the top before serving.
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