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Donal Skehan
White Chocolate, Coconut & Macadamia Cake | DonalSkehan.com, A delicious cake to have with friends!
  • desserts-baking

White Chocolate, Coconut & Macadamia Cake

November 09

Let’s not make baking difficult – if you’ve got a non-stick pot or spring-form tray, smash it all together and the oven do all the hard work. This recipe is one that’s good for the soul rather than the belly! Recipe by Bondi Harvest.

  • serves Serves 8
  • time 30 mins

Method

  1. 1. Preheat the oven to 160˚C/325°F/Gas Mark 3.
  2. 2. Put a 23cm ovenproof saucepan over low heat. Add the butter, chocolate, sugar and coconut cream and cook, stirring, until the mixture is smooth, without boiling.
  3. 3. Sift the flour into the saucepan and add the vanilla, egg, lemon zest and macadamias and mix until a smooth batter. Sprinkle over the coconut.
  4. 4. Put the saucepan in the oven and cook for 1 hour, then cover the top and sides with the foil and bake for a further 45 minutes.

  5. TOP TIP

    Cover the cake at this stage to prevent burning!
  6. 6. Rest the cake for 30minutes before turning out, or just serve it in the pan.

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Ingredients

250g butter, coarsely chopped

450g white chocolate, coarsely chopped

350g sugar

250ml coconut cream

340g self-raising flour

1 tsp vanilla extract

2 eggs, whisked

Zest of 1 lemon

60g chopped macadamia nuts

35g shredded coconut

You'll Need

23cm ovenproof saucepan

Bowl

Sieve