White Chocolate Coconut Cake

It's funny where inspiration is found these days. I was reading an article about how Tom Cruise bought a lot of his friends a specific cake for Christmas. It was a white chocolate coconut bundt cake and that just sounded delightful to me. 

Full disclosure, I first tried this cake as a bundt cake and it failed miserably. In fact, I can't recall a time when I've ever successfully extricated a bundt cake from a bundt pan. I've tried the tricks. I think my pans are just really old without modern non-stick technology.

I added a little bit of cinnamon to this cake which I think just elevated the basic sponge and really goes with the chocolate-coconut topping. It's a delicious cake-y version of those coconut Ferrero Rochers and it hits the spot.

This makes one sheet cake. If you want to make a three tier cake, increase the recipe by 1/3 (so 225g butter, 180g sugar, 3 eggs etc etc).

Ingredients for the Cake

• 150g butter
• 120g granulated sugar
• 2 eggs
• 120g plain flour
• 2 tsp b.powder
• Pinch salt
• 2 tsp cinnamon
• 240ml coconut milk

 

Ingredients for the Icing

• 3 tbsp coconut milk
• 120g icing sugar
• 100g white chocolate
• Desiccated coconut

 

Method

Preheat the oven to 175 degrees C. Grease and line a rectangular tray bake tin.

Beat the butter and the sugar together for a few minutes until well mixed and pale. Add the eggs, one at a time.

Mix together the flour, baking powder, salt and cinnamon.

Add 1/3 of this to the butter mixture, followed by half of the coconut milk. Continue to alternate (flour/coconut milk/flour) until everything is mixed in and you have a lovely smooth batter.

Pour into the rectangular tin and bake for 25-30 minutes, you can start checking it is done by inserting a knife and checking that the batter is cooked through.

Remove from the oven and allow to cool in the tin for a few minutes before putting on a wire rack to cool fully.

Once the cake is cooled, prep the icing. Put the coconut milk, icing sugar and white chocolate in a saucepan until the chocolate is mainly melted. Take off the heat and allow to melt fully, stirring to ensure it becomes silky smooth.

Allow to cool for a few minutes to allow it to thicken up slightly, and pour over the cooled cake, allowing to run down the sides a little. Sprinkle with desiccated coconut and allow to set before slicing.