White chocolate coconut citrus cake

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.
Photography by Ian Wallace. Food styling by Yael Grinham

Photography by Ian Wallace. Food styling by Yael Grinham

1H 20M


Coconut ganache


1.Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm round cake pan; line base with baking paper.
2.Combine butter, chocolate, sugar, milk and rinds in a medium saucepan; whisk over low heat until smooth. Transfer mixture to a large bowl; cool for 15 minutes.
3.Gradually whisk in egg and sifted flours; pour mixture into prepared pan. Bake 1 hour 20 minutes or until cooked when tested; cool cake in pan.
4.To make coconut ganache: bring coconut cream to the boil in a small saucepan. Combine chocolate and rinds in a medium bowl. Add hot coconut cream; whisk until chocolate is melted and smooth. Cover bowl; refrigerate, stirring occasionally, for about 30 minutes or until ganache is spreadable.
5.Spread coconut ganache over top and side of cake.

Un-iced cake suitable to freeze. Ganache suitable to microwave.


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