Coconut Cake with White Chocolate Ganache

Coconut Cake with White Chocolate Ganache

This dreamy Coconut Cake with White Chocolate Ganache is the perfect sweet ending for your summer afternoon tea menus.

Coconut Cake with White Chocolate Ganache
Yield: 16 servings
  • 3 large eggs
  • 3 tablespoons whole milk
  • 1¼ teaspoons coconut extract
  • 1½ cups cake flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • ¾ cup salted butter, softened
  • ¼ cup sour cream
  • ½ cup minced sweetened flaked coconut
  • 1 recipe White Chocolate Ganache (recipe follows)
  • Garnish: edible flowers*
  1. Preheat oven to 350°.
  2. Line an 8-inch square pan with parchment paper. Spray with baking spray with flour.
  3. In a small bowl, combine eggs, milk, and coconut extract, whisking until blended.
  4. In a large bowl, combine flour, sugar, baking powder, cardamom, and salt, whisking well. Add butter, sour cream, and half of egg mixture. Beat at low speed with a mixer just until dry ingredients are moistened. Increase mixer speed to medium, and beat for 1 minute. Scrape down sides of bowl. Gradually add remaining egg mixture, beating just until incorporated. Add coconut, beating at low speed to incorporate. Transfer batter to prepared pan, smoothing to level. Tap pan on countertop to reduce air bubbles.
  5. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 22 minutes. Let cake cool in pan for 10 minutes. Invert onto a wire cooling rack, and let cool completely.
  6. Pour a thin layer of warm White Chocolate Ganache over cake, spreading with an offset spatula to smooth and covering all sides of cake. Refrigerate cake for 30 minutes to allow ganache to set up.
  7. Pour remaining ganache over cake in the same manner, covering top and sides. Refrigerate, and let ganache set up for 8 hours.
  8. Garnish with edible flowers, if desired.
Kitchen Tip: To glaze cake the first time, use White Chocolate Ganache while it is still very warm. When cake is ready for second glazing, if ganache has cooled too much and is too thick, rewarm at 30-second intervals in a microwave oven at 30 percent power until ganache reaches desired consistency. (It should be thick enough to cover the back of a spoon in a thick layer.)

*Edible flowers are available from Gourmet Sweet Botanicals, 800-931-7530.

White Chocolate Ganache
Yield: 3 cup
  • 4 (4-ounce) bars white baking chocolate
  • ¾ cup heavy whipping cream
  1. In a large microwave-safe bowl, melt white chocolate in a microwave oven, according to package directions.
  2. In a small saucepan, heat cream over medium-high heat until scalded (very hot but not boiling). Gradually add hot cream to melted chocolate, stirring to incorporate. Whisk gently, if necessary, to ensure mixture is smooth, and then finish stirring with a spoon. (Whisking too much will cause undesireable air bubbles to form in ganache).

 From TeaTime July/August 2016

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