Preparation time is 30minutes
Cook time is 2minutes
Total time is 32minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1/2 cup desiccated coconut
- 1 1/2 cup plain flour
- 1/2 cup self-raising flour
- 2/3 cup thickened cream
- 180grams butter, chopped
- 2teaspoons vanilla extract
- 2 cup shredded coconut
- 220grams white chocolate, chopped
- 440grams white chocolate, chopped (for ganache)
- 2 eggs, at room temperature, whisked
- 1 cup caster sugar
Method
Step 1 of 4
Preheat oven to 160°C. Grease and line a deep 20cm-round cake pan with baking paper. Melt chocolate, butter and 3/4 cup water in a medium saucepan over low heat, stirring until smooth. Remove from heat and stir in sugar. Cool for 10 minutes.
Step 2 of 4
Stir in eggs and vanilla. Sift flours over mixture. Stir to combine. Stir in desiccated coconut. Spoon into pan, smooth top and tap on bench to remove bubbles. Bake for 1 hour 10 minutes or until cooked when tested. Stand for 15 minutes. Remove from pan. Cool on a wire rack. Chill for 4 hours.
Step 3 of 4
To make the ganache, place chocolate in a bowl. Heat cream in a small pan over medium heat until it just comes to the boil. Pour over chocolate and stir until melted. Set aside, stirring occasionally, for about 30 minutes or until spreadable.
Step 4 of 4
Cut cake in half. Place 1 layer on a plate. Spread with 1/3 cup of ganache. Repeat with second layer. Cover with remaining ganache. Sprinkle with shredded coconut.
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