270gm flour
270gm sugar
1/3 cup cocoa powder
1 cup canola oil
2 eggs
1 cup Buttermilk
1 cup Hot water
2 teaspoons Soda
1 teaspoon Salt
1 teaspoon Vanilla
1/ Pre heat over to 180 deg c. Grease an 8 inch baking pan or lined with grease proof paper.
2/ Sieve flour, cocoa powder and bicarbonate soda together.
3/ Using a mixer, blend all the ingredients until well mixed. Don’t over blend, a few small lumps are fine.
4/ Pour the cake mixture into the cake pan, tap them lightly on the table top to release any air bubbles.
5/ Bake for 40 minutes or until cook at 180 deg c.
6/ Cool completely, slice the cake into 2, sandwich with the coconut frosting.
7/ Spread the balance frosting on top the cake.
8/ If you want to decorate the cake with fondant, do not frost the cake with coconut frosting.
Coconut Almond Frosting
1 cup evaporated Milk
1 cup sugar
3 egg yolks
1/4 cup butter
1 teaspoon vanilla
1 1/4 cups Coconut
1 cup almond powder
1/ Whisk evaporated milk & egg yolks together, making sure that egg yolk is well blended in.
2/ Place the evaporated milk, egg yolk mixture, sugar and butter in a medium size saucepan.
3/ Whisk entire mixture together until very well blended.
4/ Cook, stirring constantly over medium heat for about 10 minutes, or until frosting has thickened.
5/ Add Coconut, vanilla & hazelnuts, and spread over cooled cake.
