You will need
200g/7oz creamed coconut
1.3l/21/4 pints boiling water
30ml/ 2tbsp espresso coffee mixed with
30ml/2tbsp of the boiling water
800g/1lb 12oz Self Raising flour
100g/4oz cocoa powder 10ml/2tsp baking powder
100g/4oz roasted pecans, finely ground
300g/12oz light muscovado sugar
420ml/14floz vegetable oil
20ml/2tbsp brandy
For the fudge icing
100g/4oz vegan margarine
10ml/2tsp brandy
100g/4oz cocoa powder
90ml/6tbsp water
550g/18oz icing sugar
few drops vanilla essence
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Preheat the oven to 180°C/350°F/Gas Mark 4.
Grease and line 2 18cm/9 inch heart shaped cake tins.
Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar.
Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well.
Pour the mixture into the cake tin and place in the oven for approximately 45 minutes-1 hour, or until the cakes feel springy to the touch.
Leave to cool slightly before turning out onto a cooling rack.
When the cakes are cool, drizzle with the brandy.
To make the fudge icing, place all the ingredients into a food processor and blend until smooth.
Spread half the icing evenly over one half of the cake, place the second half on top.
Spread the remaining icing over the cake and use a fork to decorate.
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