I like the surprise element of a marble cake - never know what pattern you'll get!

2 c flour (I used gluten free and added 1/2 tsp xanthan gum)

1 1/2 tsp baking powder

1/2 tsp baking soda

110 g milk chocolate

140 g butter or dairy-free spread

1 c sugar

1/2 tsp sea salt

 3 eggs at room temperature

1 1/2 tsp vanilla extract

1/2 c coconut milk or cream

1/3 c desiccated or shredded coconut

Preheat oven to 160C. Line a loaf tin with baking paper.

In a small bowl whisk the flour, baking soda and baking powder together.

In a small bowl heat the chocolate and 2 Tbsp of the butter in the microwave until just melted or heat in a small saucepan over low heat.

In a large bowl with a handheld mixer cream the remaining butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Mix in the vanilla.

Pour in half the dry ingredients and mix until just combine. Mix in the coconut milk then the remaining flour mixture.

Scoop half the batter into a bowl and stir in the melted chocolate until fully incorporated. Stir in the coconut into the other half.

Using an ice cream scoop or large spoon, put dollops of alternating batter into the tin. Then use a skewer or knife to swirl together creating a marble pattern.

Bake for up to 60 minutes until cooked through - a skewer inserted into the centre of the cake should come out clean.

Place on a wire rack and leave to cool in the tin for 10 minutes before turning out and leaving to cool on the rack the right side up.