Name: White chocolate coconut citrus cake
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 10
Ingredients: 250 gram butter, chopped; 180 gram white chocolate, chopped coarsley; 1 1/2 cup (330g) caster sugar; 3/4 cup (180ml) milk; 2 teaspoon finely grated lemon rind; 2 teaspoon finely grated lime rind; 2 eggs, beaten lightly; 1 1/2 cup (225g) plain flour; 1/2 cup (75g) self-raising flour; Coconut ganache; 140 millilitre can coconut cream; 360 gram white eating chocolate, chopped finely; 1 teaspoon finely grated lemon rind; 1 teaspoon finely grated lime rind

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

Serves 10

Prep

40M

Cook

1H 20M

Total

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Ingredients

250 gram butter, chopped

180 gram white chocolate, chopped coarsley

1 1/2 cup (330g) caster sugar

3/4 cup (180ml) milk

2 teaspoon finely grated lemon rind

2 teaspoon finely grated lime rind

2 eggs, beaten lightly

1 1/2 cup (225g) plain flour

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

Coconut ganache

140 millilitre can coconut cream

360 gram white eating chocolate, chopped finely

1 teaspoon finely grated lemon rind

1 teaspoon finely grated lime rind

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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