By shanobijuDirections
1Pre heat the oven at 150 degrees C.Grease and dust a 8” pan. Powder the granulated sugar.Keep it aside.
2Cream butter and sugar well.
3Add gently beaten eggs.
6Fold in thick coconut milk ,lemon juice and flour.
7Do not stir the batter. Follow cut and fold method using a spatula.
8Transfer it to the prepared tin.Bake at 150 degrees for 40 mins.
9Let the cake cool well.Cling wrap it . Now prepare the ganache.
For the ganache
1I am using Lindt White Chocolate, Whipping cream ,fresh raspberry purée and orange juice.
2You can use any brand of dairy cream.
3Take 65 ml of heavy dairy based cream.I am using 38% fat whipping cream .Heat it on very low flame.
4Once it starts to bubble add the chopped white chocolate. Turn off the heat.
5Keep stirring. Let it cool . Beat on moderate speed using a hand mixer. Let it cool well.
6Keep 1/4 cup of raspberry purée ready.Pass it through a strainer.Keep two tbsp of orange juice ready.
7Gently fold in the purée and juice into the cream mixture.
8Cling wrap it. Refrigerate it for minimum 3-4 hrs .
4 Reviews
Swati Mehta
August 11, 2018
Loved the recipe and the cake made out of it. Thanks for an amazing receive….writing the review late when I. Looking to bake another one. Used exact same receive just small replacement of berry to beetroot for colour😂thanks Shanoji.
Shano Biju
May 19, 2018
I use large size eggs..
kanya
May 9, 2018
Hi mam wow easy and amazing recipe…. I am searching for gud coconut cake recipe… I usually bake eggless cakes.. vry rarely bake wth eggs… I am from oman here eggs comes in all sizes Small, medium , large n jumbo….I use large size of eggs in cake… When ever I look a recipe wth eggs I used to get this doubt whether it is small , medium r large size eggs so I end up in baking eggless…. can u plp tell me what size of eggs u use for baking… Can u tell me in gms… Thx mam…
Shano Biju
August 22, 2018
Thankyou Swati for the feedback..It means a lot to me..