Coconut Chocolate Cake
It's been 50 momentous years since Marimekko's designer Annika Rimala created the even stripes for equality.
To help celebrate, avid baker and food photographer, Charlotte Ree has created this mouth watering coconut chocolate cake! Yum!
Show us how you celebrate by uploading your image to Instagram using #BAKEWITHMARIMEKKO
- 250g plain flour
- 65g cocoa powder
- 3 tsp baking powder
- 45g dessicated coconut
- 170g butter, softened + extra to grease tin
- 225g brown sugar
- 2 eggs, at room temperature
- 400ml full cream milk
- 50g unsalted butter, at room temperature
- 500g cream cheese, at room temperature
- 150g icing sugar, sifted
- 50g cocoa powder, sifted
- Shredded coconut, for decorating
Preheat your oven to 160°C. Grease and line a rectangular cake tin with baking paper. Sift the flour, cocoa powder and baking powder into a bowl. Add the dessicated coconut and mix until combined.
In your stand mixer, beat the butter and sugar until pale and fluffy. Add the eggs and beat until combined. Add the milk and dry ingredients to the butter mixture, alternating between adding the two.
Spoon the mixture into your prepared tin. Bake for 50 minutes or until cooked when tested with a skewer. Cool the cake in its tin on a wire rack.
To make the icing, place the butter and cream cheese in an electric mixer and beat until pale and creamy. Scrape down the sides of the bowl, add the icing sugar and cocoa, and beat until pale and fluffy.
Spread the icing over the cooled cake, top with the shredded coconut, and serve.
TIP this cake can also be made in a 20cm round springform tin.
Explore home goods in one of Marimekko's most iconic patterns, Tasaraita (even stripes). Designed by Annika Rimala in 1968.