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1
Let the egg and butter sit out at room temperature for 30 minutes.
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2
Preheat oven to 180C/350F.
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3
Put in a large bowl and beat/cream with a fork or mixer until creamy, soft and a little fluffy.
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4
Add the sugar (I used natural sugar so it looks brown here) a little at a time and mix well.
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5
Add egg and vanilla.
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6
Continue to beat until well mixed.
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7
In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
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8
Gradually mix the flour mixture and the milk into the butter and egg mixture.
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9
Beat until smooth.
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10
Grease well a 8-inch (20.5-21 cm) pie dish or cake pan with oil or butter.
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11
Pour in the batter and spread out evenly.
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12
Bake in the oven for 30 minutes.
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13
Check the center with a toothpick - if it comes out clean it's done!
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14
Let cool on a rack for 10 minutes.
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15
Remove and let cool completely before frosting, about 1 hour.
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16
While the cake is cooking prepare the icing.
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17
Let the cream cheese and butter soften a little at room temperature.
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18
Put in a bowl and beat/cream until smooth.
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19
Gradually mix in the powdered sugar.
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20
When the icing becomes soft enough to spread, it's done!
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21
Store the fridge until the cake has cooled.
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22
When the cake is completely cooled, you can spread on the icing!
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23
If the icing hardened a little in fridge, let it warm up a few minutes until you can spread it.
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24
Finish up by sprinkling some coconut flakes or sprinkles.
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25
Slice and serve!
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26
!
