Tasted anything like this prior to? A wonderful coconut cake with a coconut-white chocolate ganache. The garnish with mango pieces with a sprig of mint is yet another interesting aspect.

COCONUT CAKE

Components

3/4 cup desiccated coconut + for sprinkling
1/2 cup room temperature butter
1/2 cup brown sugar
1/2 cup castor sugar
3 eggs
1 tsp vanilla essence
1 1/4 cups improved flour (maida).
2 tsps baking powder.
1/4 cup coconut milk.
1 ripe Alphanso mango, peeled and cut into cubes.
Fresh mint leaves for garnish.
Ganache.
1 cup coconut milk.
1 cup sliced white chocolate.

Method.

1. Preheat the oven at 180 ° C.
2. Take butter in a big bowl. Include brown sugar and castor sugar and beat till the mix turns light and fluffy.
3. Break in an egg and add vanilla essence and continue to beat till well combined. Break in the staying eggs one at a time and beat after each addition.
4. Sort the refined flour and baking powder into the bowl. Include desiccated coconut and carefully fold in till well integrated. Include coconut milk and continue mix till a smooth batter is formed.
5. Transfer the batter in a greased and lined 7 inch round cake tin. Place this in the preheated oven and bake for 35-40 minutes. Bring the cake tin out of the oven and allow to cool entirely.
6. To make the ganache, bring the coconut milk to a boil in a non-stick pan. Include white chocolate and mix well. Cook till the chocolate melts. Switch the heat off and allow the mixture to cool to space temperature level.
7. Use the ganache over the cake and spread it equally. Sprinkle desiccated coconut and set up mango pieces on it and garnish with fresh mint leaves.
8. Cut into wedges and serve.

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