COCONUT AND CHOCOLATE WOODLAND CAKE

Preparation time 50 mins plus 45 mins chilling Cooking time 45 mins Serves 12

Extra virgin olive oil, light in flavour,

to grease, plus extra 250ml

2 cups caster sugar

Finely grated zest of 2 lemons 6 free-range eggs

3 tsp baking powder

2½ cups plain flour

250ml milk

½ cup desiccated coconut

Felt mushrooms, acorns, reindeer, mini ornamental trees and rabbit figurines, to decorate (not for eating) Crumbled pistachios, chocolate biscuits and ginger nut biscuits, to garnish

CHOCOLATE BARK

25g dark chocolate melts,

melted

225g white chocolate melts, melted (cooled to room temperature, not hot)

CHOCOLATE COCONUT FROSTING

250g butter, chopped, softened 2 cups icing sugar mixture,

firmly packed

2 tsp coconut essence

200g dark chocolate melts, melted

STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Grease two 20cm round cake tins with olive oil. Line base and sides with baking paper.

STEP 2 Put extra oil in a large mixing bowl. Add sugar and zest and stir with a whisk until combined.

STEP 3 Add eggs and beat with a whisk until combined and smooth.

STEP 4 Sift in baking powder and 1 cup of the flour and mix again. Pour in milk, whisk again, followed by coconut and remaining flour, whisking again until a smooth batter forms. STEP 5 Pour evenly between prepared tins. Bake for 45 minutes or until cooked when tested with a skewer. Set aside in tins for 15 minutes, then turn out onto a wire rack to cool completely.

STEP 6 Meanwhile, to make chocolate bark, mark a 40 x 25cm rectangle on a large sheet of baking paper. Turn the paper over and use it to line an oven tray. Drizzle dark chocolate back and forth within the rectangle. Freeze for 15 minutes or until chocolate is solid. Pour white chocolate over the top and very quickly spread to cover the dark chocolate and the entire rectangle. Refrigerate for 30 minutes.

STEP 7 Meanwhile, to make frosting, put butter, icing sugar and coconut essence in a large bowl. Beat with electric hand beaters until soft and fluffy. With motor running, gradually add melted chocolate in a slow steady stream. Continue to beat until smooth.

STEP 8 Slice domed tops off each cake using a serrated knife.

STEP 9 Put one cake on a serving plate, cut side up. Spread with

1 cup of the frosting. Sandwich with remaining cake, cut side down. Spread remaining frosting over the top and side of the cake to cover completely.

STEP 10 Carefully break chocolate bark into long thin pieces and arrange around the side of the cake, slightly overlapping.

STEP 11 Decorate the top of the cake with felt mushrooms, acorns, reindeer, trees and rabbits. Garnish with crumbled pistachios and biscuits. Serve.