Written by Ali B (Ali)
125g creamed coconut
50g cocoa powder
400g SR flour (wholemeal SR works fine)
1 level tsp baking powder
a large pinch of salt
225g dark brown/muscovado sugar
200ml sunflower oil
icing sugar for dusting (optional)

Oil and base line a 1.7 litre loaf tin
Pour 650ml of boiling water over the coconut and stir until it dissolves, then cool (it looks like a lot - don’t worry!)
Sift the cocoa powder, flour, baking powder & salt into a bowl and mix in the sugar.
Make a well in the centre then stir in the coconut and oil
Beat together thoroughly to make a smooth batter - it is quite a liquid cake mix.
Pour into the prepared tin and bake at 180C (350F, mark 4) for 1 1/4 hours until well risen.

(This cake has a tendency to not cook too well in the middle, so if it is done on top but still a bit squidgey then cover it with foil and pop back in the oven until it firms up a bit.)