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Coconut Cake

A delightful coconut cake with a coconut milk-white chocolate ganache. The garnish of mango cubes and fresh mint leaves is yet another interesting aspect. If you haven’t eaten such a cake before, it is time you bake this cake and taste it.

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Main ingredients Desiccated coconut, Butter, Brown sugar, Castor sugar, Eggs, Vanilla essence, Refined flour, Baking powder, Coconut milk, Alphonso mango, Fresh coriander leaves, White chocolate
Cuisine Fusion
Course Dessert
Prep time 40-45 minutes
Cook time 35-40 minutes
Serve 4
Taste Sweet
Level of cooking Easy
Others Non vegetarian

Ingredients

  • ¾ cup desiccated coconut + for sprinkling
  • ½ cup butter at room temperature 
  • ½ cup brown sugar
  • ½ cup castor sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 1¼ cups refined flour (maida)
  • 2 teaspoons baking powder 
  • ¼ cup coconut milk
  • 1 ripe Alphonso mango, peeled and cut into cubes
  • Fresh mint leaves for garnish
  • Ganache
  • 1 cup coconut milk
  • 1 cup chopped white chocolate

Method

  1. Preheat oven to 180° C.
  2. Take butter in a large bowl, add brown sugar and castor sugar and beat with an electric beater till the mixture turns light and fluffy.
  3. Break 1 egg into the bowl and add vanilla essence and continue to beat till well combined. Break the remaining eggs and add, one at a time, and beat well after each addition.
  4. Sift refined flour and baking powder into the bowl. Add desiccated coconut and gently fold in till well combined.  Add coconut milk and continue to mix to a smooth batter.  
  5. Transfer the batter into a greased and lined 7 inch round cake tin and tap the tin gently to remove any air bubbles. Place this in the preheated oven and bake for 35-40 minutes.
  6. Bring the cake tin out of the oven and allow to cool completely. Demould and place it on a plate.
  7. To make the ganache, bring coconut milk to a boil in a non-stick pan. Add white chocolate and mix well. Cook till the chocolate melts. Switch the heat off and allow the mixture to cool down to room temperature. 
  8. Pour the ganache over the cake and spread it evenly. Sprinkle desiccated coconut and arrange mango pieces on it. Further garnish with fresh mint leaves. 
  9. Cut into wedges and serve. 
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