Name: White chocolate and coconut cake
Cook time: 95 min
Total time: 95 min
Yield: 10
Ingredients: 2 eggs, at room temperature; 125 gram unsalted butter, chopped; 180 gram white eating chocolate, broken into pieces; 1 cup (250ml) coconut cream; 1 1/4 cup (275g) caster sugar; 2 teaspoon coconut extract; 1 1/4 cup (185g) plain flour; 1/2 cup (75g) self-raising flour; 1/3 cup (15g) flaked coconut; White chocolate glaze; 100 gram white eating chocolate, broken into pieces; 1/4 cup (60ml) pouring cream

Ingredients

2 eggs, at room temperature

125 gram unsalted butter, chopped

180 gram white eating chocolate, broken into pieces

1 cup (250ml) coconut cream

1 1/4 cup (275g) caster sugar

2 teaspoon coconut extract

1 1/4 cup (185g) plain flour

1/2 cup (75g) self-raising flour

1/3 cup (15g) flaked coconut

White chocolate glaze

100 gram white eating chocolate, broken into pieces

1/4 cup (60ml) pouring cream

Method

1.Preheat oven to 140°C. Grease a deep 25cm (10-inch) fluted ring pan. Sprinkle with flour and shake out excess.

2.Place chocolate in a medium saucepan. Add butter, coconut cream and sugar. Stir over low heat until smooth. Transfer mixture to a large bowl and cool 15 minutes.

3.Whisk in eggs, extract and sifted flours until smooth. Pour mixture into pan. Bake cake about 1 hour 20 minutes. Stand cake in pan 5 minutes, before turning onto wire rack to cool.

4.To make white chocolate glaze, place chocolate into a small saucepan and add cream. Stir over low heat until smooth.

5.Drizzle cold cake with glaze; sprinkle with flaked coconut.

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Ingredients

Method

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