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White chocolate coconut citrus cake

 
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Photography by Ian Wallace. Food styling by Yael Grinham
Photography by Ian Wallace. Food styling by Yael Grinham

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

White chocolate coconut citrus cake
INGREDIENTS

1 quantity White Chocolate Cake mixture (omit the vanilla bean paste)
2 teaspoons finely grated lemon rind
2 teaspoons finely grated lime rind

coconut ganache
140ml can coconut cream
360g white eating chocolate, chopped finely
1 teaspoon finely grated lemon rind
1 teaspoon finely grated lime rind
METHOD

Preheat oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm round cake pan; line base with baking paper.

Prepare cake as for White Chocolate Cake, adding grated rinds in place of the vanilla bean paste. Pour mixture into prepared pan. Bake in a moderately slow oven for about 1 hour 20 minutes or until cooked when tested. Cool cake in pan.

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 Coconut Ganache is spreadable.

Spread coconut ganache over top and sides of cake.
 
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