Baking

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

10
40M
1H 20M
2H

Ingredients

Coconut ganache

Method

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.

Note

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