I absolutely adore this cake. What I love the most about this cake, except for the nuttiness of the poppy seeds, is it’s not overly sweet. If you love poppy seed and dark chocolate this recipe is for you. And, did I mention it is delightfully easy to make.
You will need:
3 eggs
1 ½ cup sugar
½ cup oil
1 cup desiccated coconut
250ml plain yogurt
¾ cup poppy seeds
1 cup self-raising flour
Pinch of salt
This is how:
- Pre-heat the oven to 180 degrees Celsius or 350 degrees F.
- Butter a cake tin. Make sure the tin is buttered well. A non-stick spray also works well. I like using a Bundt cake tin, because it looks pretty. But you can use any tin you prefer.
- Beat the eggs and sugar in a large bowl with a mixer until light and fluffy.
- Add the rest of ingredients to the egg and sugar mixture and mix well. Scraping down the sides of the bowl as needed.
- Pour the cake mixture into the prepared cake tin and bake for 35 to 45 minutes depending on your oven. I would recommend checking whether the cake is done from 30 minutes onwards. Test to see if the cake is done by inserting a thin skewer into the deepest part of the cake.
- While the cake is in the oven prepare the icing by heating 150g dark eating chocolate, 4 T icing sugar, 3 T milk, 3 T butter or margarine and 1t vanilla essence in a small saucepan over a low heat. Do not boil the mixture.
- When the skewer comes out clean remove the cake from the oven and place on a cooling rack. Let the cake cool (and sweat) in the tin for at least 15 to 30 minutes. If you turn the cake out to quickly the top will break off.
- After turning the cake out of the tin, pour the icing over the cake while the cake is still lukewarm.
This recipe is out of my wonderful mother-in-law’s recipe treasure trove. I have loved this cake since the first time I ate it in her kitchen more than fifteen years ago, and now she has graciously shared the recipe with me and you. Dankie ma Roelien.
Enjoy!
xxx
Photographs Madison&West Lifestyle
