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HOMENow you are cookingSnowy white chocolate, coconut and ginger cake
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  • Dessert
  • Christmas
  • Seasonaleats
  • Butter
  • Cream

Snowy white chocolate, coconut and ginger cake

by Nikki Walsh

This is one of my favourite celebration cakes. Its so easy to make and the chocolate mixed with pure whipped cream is simple yet decadent at the same time.  It’s hard not to eat the icing before it hits the cake!

Step by Step (tick the boxes as you go)
  • 1 On a very gently heat, melt the chocolate and vanilla extract with a spoonful of water. Set aside.
  • 2 Beat the butter and sugar in a food processor until pale and creamy.
  • 3 While the machine is in motion, add the eggs one by one until all is combined.
  • 4 Sieve the flour and baking powder on top of the egg mixture, add the ground almonds and turn on processor for a count of 10.
  • 5 Stir the finely grated ginger into the chocolate and pour into the mixture, turn the machine back on and count for a further 10 seconds.
  • 6 Butter and line a round 8” non stick baking tin and put in the preheated oven for 30 mins. The time may vary with your oven. The cake is cooked when the outside comes away form the edge, and if you test with a skewer it should come out clean.
  • 7 Put on a wire rack and allow to cool completely.
  • 8 Whip the cream to softly stiff peaks.
  • 9 Add the melted chocolate, vanilla extract and the freshly grated ginger. Combine till its firm enough to stand. don’t over mix or it will curdle.
  • 10 Carefully slice the cake in two. Place the first half onto desired plate and spread with a couple of spoons of icing. Sprinkle with a dessertspoon of coconut flakes.
  • 11 Place the next cake on, repeat the previous step.
  • 12 With the remaining icing, spread a light coat onto the sides of the cake. Sprinkle more coconut flakes onto of the cake and decorate as you wish.
Ingredients
  • 200g plain white flour
  • 25g ground almonds
  • 1 tsp baking powder
  • 225g unbleached castor sugar
  • 225g butter
  • 1 teasp vanilla extract
  • 4 eggs
  • 30g freshly finely grated ginger
  • 150g good quality white chocolate
  • 750mls cream
  • 150g white chocolate melted gently
  • 1/2 tsp vanilla extract
  • 20g finely grated fresh ginger
  • Coconut flakes
You’ll need
  • Sieve
  • Food Processor
  • Non-stick baking tin
  • Whisk
  • Wire rack

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