This eggless toasted coconut loaf with caramelised white chocolate ganache is an ideal treat for tea time in the cold winter months. The loaf itself is fluffy with a tender crumb and flavoured with nuttiness from the toasted coconut. The caramelised white chocolate ganache adds a mellow creaminess that pairs well with the cake.
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Tea cakes are my favourite! (Well, I happen to say this about most desserts), but tea cakes are special. They’re the kind that taste particularly well when you have a steaming hot cup of beverage to sip alongside. Do you know the warm fuzzy feeling you get when you walk into a coffee shop, the heady fresh aroma of freshly ground coffee filling the air and a counter containing the nicest looking cakes fresh out of the cafe kitchen, stacked neatly and waiting to be devoured? After having spent a good couple of years in a European country with some of the nicest cafes, I’m a tea cake addict, more so because it gives you a reason to have your cup of coffee besides the obvious need for some freshening up. I mean, who can say no to a fluffy slice of cake? I know I can’t! That’s why I decided to make this eggless coconut loaf cake with a caramelised white chocolate ganache frosting.
I’m obsessed with caramelised white chocolate. Usually, if a dessert came with a white chocolate element, I’d give it a pass! I tend to find it a tad too sweet for my liking! However, stick it in the oven for a couple of hours and you have a creamy tasting white chocolate with caramel notes – almost like dulce de leche but nicer. It’s hard to resist and if I could, I’d put it on absolutely everything! Making the ganache and then whipping it with electric beaters creates a beautiful light, airy and fluffy frosting that adds a luxurious creaminess to the toasted coconut loaf.
The entire recipe is also eggless so it’s perfect if you don’t consume eggs, making it vegetarian friendly. I hope you make this eggless toasted coconut loaf with caramelised white chocolate ganache. Your family and friends will be talking about it long after they’ve devoured it, asking for second or possibly third helpings.
- 150 grams all purpose flour
- 100 grams caster sugar
- 1 teaspoon baking soda
- 1 tsp + 1/2 tsp teaspoons baking powder
- 1 tablespoon cornflour
- 65 grams butter, room temperature
- 25 grams unsweetened shredded coconut, toasted
- 150 grams buttermilk
- 50 grams fresh cream
- 150 grams caramelised white chocolate
- Preheat oven to 150 C / 300 F
- In a clean bowl, sift the all purpose flour, caster sugar, baking soda, baking powder and cornflour.
- Use a whisk to combine all the dry ingredients together.
- Add the butter and with electric beaters on low speed, mix the butter into the dry ingredients till it resembles coarse sand.
- Add the milk. Beat the mix on low speed initially. Then increase speed to medium and beat for 2 minutes.
- Scrape the sides and bottom of the bowl, add the toasted coconut and beat again for 1 minute on medium speed.
- Pour into an 8 inch greased loaf tin
- Bake in the oven at 150 C / 300 F for 1 hour or until a skewer inserted in the center emerges clean.
- Let the cake cool down for about 30 – 40 min, transfer it to a cooling rack and let it cool completely.
- While the cake is cooling, proceed to prepare the ganache.
- Heat the cream on gentle low heat until bubbles start to appear along the sides of the saucepan.
- Once warmed, pour over the caramelized white chocolate.
- Add the butter
- Let everything sit for 1 minute. Use your whisk to combine everything together.
- Let the ganache cool down slightly, about 15 minutes.
- With electric beaters, beat the ganache on medium speed for about 3 minutes.
- Spread the whipped caramelized white chocolate ganache generously on the top of the cooled loaf cake.
- Sprinkle with toasted coconuts, truffles, cake balls and anything else you fancy.
- Slice and serve with a cup of coffee or tea.