Preparation Time: 20 minutes
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Baking Time: 1 hours
This recipe will make 2 x 15cm round tins
INGREDIENTS
■ 300g unsalted butter
■ 250ml water
■ 300g white cooking chocolate
■ 3 eggs
■ 1 tsp vanilla extract
■ 380g caster sugar
■ 300g plain flour
■ 150g self raising flour
■ red and green gel food colouring (I have used the thicker gel colours available at Spotlight or cake decorating supply shops. These are thicker concentrated colours and will not affect the consistency of the batter-like liquid colours from the supermarket)
METHOD
1. Preheat oven to 150 degrees. Grease and line 2 x 15cm round cake tins.
2. Place butter and water in a heatproof bowl over simmering water. Once butter has melted, remove the bowl from the heat, add white chocolate and stir until combined.
3. Whisk in the eggs and vanilla, then add sugar and sifted flours and mix until all combined. Divide cake mixture in half and place in two separate bowls (weigh the entire batter and then divide it by 2 to get exact measurement).
4. Colour each of the bowls with food colouring - one bowl red and the other green. Pour the cake mixture into each tin and place a circle of baking paper on top of the batter (this will allow the cake to cook evenly).
5. Bake for approximately 1 hours - when testing with a skewer it should come out clean.
6. Remove from oven and allow to cool in the tins for 20 mins before turning out on a wire rack and allowing to cool completely.
PASSIONFRUIT GANACHE
■ 60g fresh passionfruit pulp (or you may use tinned pulp - use the same amount, but omit the sugar)
■ 30g caster sugar
■ 100ml thickened cream
■ 500g white chocolate, finely chopped
■ green food colour gel
METHOD
1. Place passionfruit pulp and sugar in a pan and heat until sugar has dissolved. Add the cream and bring to the boil.
2. Place the finely chopped white chocolate in a bowl and pour over boiling cream. Whisk until the white chocolate has completely melted and mixture is thick and smooth. Add a small amount of green colouring.
3. Pour ganache into a container and refrigerate until required.
COCONUT ICING
■ 250g unsalted butter (I have used Lurpak butter as it very pale, making an almost white buttercream)
■ tsp coconut essence
■ 510g pure icing sugar, sifted
■ 30ml cooled boiled water
METHOD
1. Beat butter in an electric mixer until pale and fluffy - this may take a few minutes. Add coconut essence and water and mix slowly until combined. Add icing sugar a cup at a time until all combined. Turn mixer up to high speed and continue mixing until icing is pale and smooth.
TO ASSEMBLE THE CAKE:
INGREDIENTS
■ 80g shaved coconut, dried
■ 1 punnet of raspberries
■ 1 punnet strawberries
■ passionfruit pulp (1-2 large passionfruit)
METHOD
1. Using a serrated knife, mark a line half way up the outside of each of the cakes. Cut the cakes in half and then cut each of the halves into half again, this will give you 4 layers per cake (8 in total)
2. Allow the ganache to soften at room temperature (or microwave on low power for 20 second bursts, stirring in between until it is the consistency of margarine).
3. Assemble the cake: place a layer of red cake onto a serving plate, smooth on approximately cup of ganache, followed with a layer of green cake and then more ganache. Continue alternating until all layers have been used up.
4. Leave to set (you can place the cake in the fridge for 10-15 minutes to speed up this step)
5. Cover the entire cake with the coconut icing and smooth over any excess.
6. Take a handful of the shaved coconut and gently stick it to the outside of the cake. Continue until the outside is completely covered. Top with the fresh berries and passionfruit pulp.