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

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.