White Chocolate And Coconut Slow Baked Mudcake

by | Aug 10, 2009 | 7 comments

White Chocolate And Coconut Mudcake

I was cleaning up the pantry and guess what I found in abundance? White cooking chocolate, 4 huge slabs of it leftover from my little one’s birthday party earlier this year. I turned to my trusted copy of Donna Hay’s Chocolate cookbook, remembering that although it was full of brown goodness, there were a few really good white chocolate recipes. I came across a recipe for white chocolate mudcake. It sounded great, so I decided to make it right away. After I had mixed everything, something was not right. The cake batter was as loose and fluid as buttermilk. So I did what I do best, fiddle!

I added a cup of flour extra and also dunked in 2/3 cup of dessicated coconut. I adjusted the baking temperature accordingly and baked it at 130oC for almost 3 hours in my coil oven. The mudcake was the best I have ever tasted. It was rich and fudgy and I reckon it would make a great wedding cake, all dense and buttery. It sliced well when it cooled down, so layering and filling it with cream and icing and decorating it for a lavish cake that would knock everyone’s stilettos off is a huge possibility with this one.

Cake With Cream & Strawberries

Single Serve Mudcakes Mudcake Slab

WHITE CHOCOLATE AND COCONUT SLOW BAKED MUDCAKE
[Preparation Time : 30 minutes/ Baking Time : 3 hours/ Serves : 8-10]

Ingredients
250g butter, chopped
200g white chocolate, chopped
2 1/4 cups caster sugar
1 1/2 cups water
3 cups plain flour
2/3 cup dessicated coconut
2/3 cup self-raising flour
3 eggs, lightly beaten
1 tsp vanilla extract
 

Method
Preheat the oevn to 130oC. Place the butter, chocolate, sugar and water in a saucepan over medium heat and stir until mixture is smooth. Transfer mixture to a large bowl. Whisk in flours, coconut, egg and vanilla.

Pour the mixture in a 9-inch square cake tin which has been greased and lined with non-stick baking paper. Bake for 3 hours or until cooked when tested with a skewer. Stand in the tin for 10 minutes before turning on a wire rack.

Find More Recipes By CategoryBaking Cake Chocolate

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

7 Comments
  1. Jen

    This cake sounds fantastic! I love to use white chocolate in the summer since it is a bit lighter in flavor than milk or dark chocolate and pairs so well with fruit.
    .-= Jen´s last blog ..Mission Complete: BSI Lime =-.

    Reply
    • Gel

      Yeah white chocolate and fruit is so good .. you are right! White chocolate tends to be a tad too sweet for my taste and waistline 🙂 but it is hard to resist!

      Reply
  2. Rose ?

    YUM awesome recipe Gel
    I will have to get my parents to make that!!

    Reply
  3. Tish

    This brings back memories of my wedding cake which was exactly that white choc mud with coconut. All my guests loved it and I haven’t stopped thinking about it 3 years on!

    Reply
  4. Angie

    Hi, Just wondering if this cake can be frozen in advance?

    Reply
    • Sneh

      Angie, I believe it can because of the texture it has (dense).

      Reply
  5. Natasha

    Hi just wondering if this cake risese much when cooked?

    Reply

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