Indulgent Coconut and Chocolate Cake

Celebrating our delicious Lindor Coconut, this moist cake is rich, smooth and full of the decadent chocolate and coconut flavours. Topped of course with one of these culinary jewels.

about 6 small individual cakes

15-30 minutes

Lindor Coconut



  • 45g Butter, soft
  • 50g Raw caster sugar
  • 25g Coconut blossom sugar
  • 1each Egg
  • Little Vanilla bean paste 
  • 60g Plain flour
  • ½ tsp Baking powder 
  • 16g Desiccated coconut 
  • Pinch Salt 
  • 50ml Coconut milk 
  • 20g Lindt Dessert 70%, chopped 


  • 50ml Coconut milk
  • 10g Coconut blossom sugar or caster sugar

Coconut sugar provides a earthy, nutty flavour but just using raw caster sugar works just as well.


  • 1


    • The oven to 170°C

  • 2

    Cream together

    • Butter and the sugars until pale. Mix in the egg and beat well until incorporated.

      Stir in the vanilla and the dry ingredients and salt.

  • 3

    Once combined

    • Add the coconut milk and the chopped chocolate.

  • 4


    • Into moulds and bake for about 15-20 minutes or until a skewer comes out clean.

  • 5

    For the syrup

    • Combine the coconut milk and the sugar and gently warm until the sugar has dissolved.

      Using a toothpick, pierce some holes in the finished cake and generously baste with the coconut syrup.

      Set aside to cool and serve decorated with some Lindor Coconut, chocolate shards and coconut chips.


Chocolate recommendation

Lindor Coconut Truffles 200g

Lindor Coconut Truffles 200g