Coconut Butter Cake..
Ingredients
- 125 g All purpose flour/Maida
- 115 g Salted butter
- 110 g Granulated sugar
- 3/4 tsp Baking powder
- 2 count Egg
- 1/4 cup Desiccated Coconut
- 1/2 cup Thick Coconut milk
- 1 tsp Lemon juice
Directions
Pre heat the oven at 150 degrees C.Grease and dust a 8” pan. Powder the granulated sugar.Keep it aside.
Cream butter and sugar well.
Add gently beaten eggs.
Fold in thick coconut milk ,lemon juice and flour.
Do not stir the batter. Follow cut and fold method using a spatula.
Transfer it to the prepared tin.Bake at 150 degrees for 40 mins.
Let the cake cool well.Cling wrap it . Now prepare the ganache.
For the ganache
I am using Lindt White Chocolate, Whipping cream ,fresh raspberry purée and orange juice.
You can use any brand of dairy cream.
Take 65 ml of heavy dairy based cream.I am using 38% fat whipping cream .Heat it on very low flame.
Once it starts to bubble add the chopped white chocolate. Turn off the heat.
Keep stirring. Let it cool . Beat on moderate speed using a hand mixer. Let it cool well.
Keep 1/4 cup of raspberry purée ready.Pass it through a strainer.Keep two tbsp of orange juice ready.
Gently fold in the purée and juice into the cream mixture.
Cling wrap it. Refrigerate it for minimum 3-4 hrs .
