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Martha's chocolate-coconut sheet cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in Martha Stewart's decadent cake with a lusciously gooey coconut topping poured hot for maximum deliciousness.
Ingredients:
  • Cocoa powder, sifted, for dusting
  • 40.00 ml instant espresso coffee powder
  • 187.50 gm warm water
  • 97.50 gm cocoa powder, sifted
  • 375.00 ml plain flour
  • 337.50 gm white sugar
  • 3.75 gm bicarbonate of soda
  • 2.00 gm baking powder
  • 1.80 gm salt
  • 2 large eggs, lightly beaten
  • 195.00 gm buttermilk
  • 57.50 gm vegetable oil
  • 8.80 gm pure vanilla extract
  • Whipped cream, to serve
  • Toasted flaked coconut, to serve
  • 165.00 gm warm water
  • 150g unsalted butter
  • 300.00 gm pure icing sugar, sifted
  • 42.90 gm cocoa powder, sifted
  • 195.00 gm finely shredded coconut
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Grease a 5.5cm deep, 22cm x 33cm baking dish, then line the base and 2 long sides with baking paper, leaving a slight overhang, and dust lightly with cocoa powder.
  • In a jug, mix coffee powder and warm water until dissolved. In a large bowl, whisk together cocoa powder, flour, sugar, bicarbonate of soda, baking powder, and salt. Create a well in the center and add eggs, buttermilk, coffee mixture, oil, and vanilla. Whisk until smooth. Pour batter into prepared dish and spread evenly. Bake for 25 minutes or until set and a skewer inserted into the center comes out clean.
  • For the topping: Dissolve coffee powder in warm water in a jug. Melt butter in a saucepan over medium heat, then mix in coffee and vanilla. In a large bowl, combine icing sugar, cocoa, and coconut. Pour the butter mixture over the coconut mixture and stir well. Spread the topping evenly over the warm cake and let it cool completely in the pan.
  • Use baking paper to effortlessly transfer the cake onto a board. Cut into 12 delicious slices and accompany with whipped cream and toasted coconut.

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