Coconut Cake With Chocolate Ganache.
Bitten by the baking bug? I don't blame you. Looking at all those yummy desserts on your favorite TV shows who wouldn't get tempted to try them at home.
Obviously it takes a few attempts that go wrong where you are left with burnt cakes, split cream, wrong sugar, etc. But when you finally get there the results are victorious.
Now I have tried my hand at a few recipes like lemon brownies, cheesecakes, cheesecake jars, cookie cakes, etc. But my absolute favorite of all of them has been Coconut Cake with Chocolate Ganache.
Here is the recipe for you guys to try
For the white chocolate filling:
- 40gm desiccated (dry) coconut
- 170gm white chocolate, finely chopped
- 100gm coconut milk
For the coconut cake:
- 1 cup (85 g.) desiccated (dry) coconut
- 1 ¼ cups + 2 tablespoons (210 gm) all purpose flour, sifted
- ¾ cup (150 gm) caster sugar
- 1 teaspoon baking soda
- 1 ¾ teaspoons baking powder
- ½ cup (120 ml) cold water
- ½ cup (120 ml) coconut milk
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- ¼ cup (60 gm) unsalted butter, melted and slightly cooled
For the boiled-milk buttercream:
- ½ cup (120 ml) whole milk
- 2 tablespoons (20 gm) all-purpose flour
- 115 gm unsalted butter, at room temperature
- ½ cup (100 gm) caster sugar
- 1 teaspoon vanilla extract
- Toasted sweetened coconut, for garnishing
Make the white chocolate filling the night before.
- Preheat the oven to 175°C/350°F and spread the coconut in an even layer on a baking sheet
- . Place in the oven and toast until golden and fragrant, 5 to 10 minutes, rotating the pan and stirring the coconut halfway through so that it colors evenly. Let cool. Place the white chocolate in a heatproof bowl and pour the coconut milk into a small saucepan.
- Bring the coconut milk to a simmer over medium heat and then pour it over the white chocolate.
- Let stand for 30 seconds before gently whisking the chocolate and coconut milk together to form a smooth ganache.
- Stir in the cooled toasted coconut, cover, and allow to sit overnight.
To make the cake,
- line two 6-inch round pans with parchment paper and butter the sides of the pans. Preheat the oven to 190°C/375°F. Spread the desiccated coconut over a baking sheet and toast it in the oven, stirring frequently, until the coconut is fragrant and beginning to take on a little color.
- It doesn’t need to be golden, this is just about releasing flavor. In a large bowl, whisk together the flour, caster sugar, baking powder, and baking soda.
- In a liquid measure or pitcher, combine the water, coconut milk, vinegar, vanilla extract, and melted butter.
- Pour the wet ingredients over the dry and stir to combine. Mix in the toasted coconut.
- Divide the cake batter evenly between the two pans and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.
- Cool the layers in the pans for 10 minutes, and then turn out onto a wire rack to finish cooling.
While the cakes are cooling, make the buttercream.
- In a small saucepan, whisk together 2 tablespoons of the milk and the flour, making sure to press out any lumps with a rubber spatula.
- Place over low heat and bring to a simmer, whisking constantly. Simmer for 30 seconds- then pour the boiled milk mixture into a bowl and cover with plastic wrap, pressing it directly onto the surface of the milk, in order to prevent a skin from forming.
- Let cool. Once the milk is cool, place the butter and caster sugar in the bowl of a stand mixer fitted with a paddle attachment and cream on medium-high speed for 5 minutes.
- Beat in the vanilla extract and the cooled milk mixture, and continue to mix on medium-high speed for another five minutes.
- The frosting should be very light and silky smooth.
*Image and Info Credit to the Source website