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

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

White chocolate coconut citrus cake

  • Serving size: Serves 10 or more
  • Cooking time: More than 2 hours
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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