Makes about 20 slices.


  • 75g cocoa powder
  • 200ml boiling water
  • 125g soft butter
  • 250g caster sugar
  • 3 large eggs
  • 150g Greek Style Thick Set Toasted Coconut yogurt
  • 175g SR flour
  • 1 tsp baking powder
  • For the icing:
  • 100g 70% dark chocolate
  • 100ml double cream
  • toasted coconut flakes or desiccated coconut to garnish


Pre-heat the oven to 180C and line a 30 x 23cm baking tin with baking parchment. Mix the cocoa with the boiling water into a smooth paste. Beat this with the soft butter then add the sugar, eggs, flour and baking powder. Mix this into a batter then stir the yogurt in well at the end. Pour the batter into your prepared tin and bake for 25-30 mins, checking that it does not overcook. For the icing, warm the cream in a pan until hot (do not boil) then stir in the broken chocolate until smooth. Leave it to cool until it has a thick pouring consistency. Once the cake is cooled pour over the ganache icing and spread evenly. To decorate, sprinkle with toasted coconut flakes or desiccated coconut then cut up into slices, share and enjoy. You can also serve it with an extra dollop of yogurt!



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