White chocolate and coconut cake
Ingredients White chocolate glaze Method 1.Preheat oven to 140°C. Grease a deep 25cm (10-inch) fluted ring pan. Sprinkle with flour and shake out excess.
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Ingredients
- 2 eggs, at room temperature
- 125 grams unsalted butter, chopped
- 180 grams white eating chocolate, broken into pieces
- 1 cup (250ml) coconut cream
- 1 1/4 cup (275g) caster sugar
- 2 teaspoons coconut extract
- 1 1/4 cup (185g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/3 cup (15g) flaked coconut
- White chocolate glaze
- 100 grams white eating chocolate, broken into pieces
- 1/4 cup (60ml) pouring cream
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