If cinnamon isn't a favourite in your house, limit or exclude it altogether.
1 cup self-raising flour
2 tbspoons cocoa
1 tspoon cinnamon
1/2 tspoon bicarb soda
1/2 cup coconut
1/2 cup caster sugar
1/2 cup vegetable oil
2 eggs, beaten
100g dark chocolate, melted
1 cup grated carrot
225g crushed pineapple, drained
1. Preheat oven to moderate, 180°C. Lightly grease & line a 10 x 20cm loaf pan with baking paper.
2. Sift flour, cocoa, cinnamon & bicarb together in a large bowl. Stir in the coconut.
3. In a large jug whisk sugar, oil & eggs together. Whisk in chocolate. Stir carrot & pineapple through.
4. Make a well in the centre of the dry ingredients. Lightly stir in the pineapple mixture until combined.
5. Pour into pan, smoothing surface. bake 40-45 minutes, until cooked when tested with a skewer. Cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
TOPPING CHOICES
Beat 250g cream cheese in an electric mixer until smooth. Beat in 100g dark chocolate, melted & cooled & 1 cup sifted icing sugar & mix until combined
OR
Combine 250g dark chocolate and 1/3 cup cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat & spread over cake.
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