White chocolate, coconut & lime truffle cake
on Apr 12, 2014, Updated Aug 21, 2022
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The experience of making this cake was a bit like life itself. Not at all predictable and with a few rather hair-raising ‘twists and turns’ along the journey!
You see, I had formed a picture of it in my mind, and the concept was all very simple. In fact, it looked just like the picture below, which is the recipe I was using as my ‘jumping off point’, if you like.
But then what actually happened was this. At several points during the making of the cake, I was pretty convinced I was going to have to dump the whole lot in the bin, rush around to the cake shop in my neighbourhood to grab the dessert I was supposed to be taking to the dinner we’d been invited to that night … and just put the whole episode down to experience!
It’s not that anything all that terrible went wrong. I didn’t put salt in the cake batter instead of sugar or burn the cake layers or anything. It’s just that when my carefully-put-together (you know how it is) cake came out of the oven, it was only half the height I was expecting it to be. Hmm. It didn’t take long for me to figure out that I’d used a larger cake tin than the recipe said to use. Hence the flat cake. Erm, really far too flat.
Hmm (again). The cogs started whirring. ‘How about I make another cake exactly the same and sandwich it together with ganache?’ I thought. Now we had some guests popping around for an hour or two, so I really didn’t have time to do this, but out came the flour and sugar and chocolate again and I painstakingly whipped up another cake. Now I had two ‘flat pancakes’ instead of one, as Mr. Scrummy ‘helpfully’ pointed out.
Really in a hurry now, I then made my ganache but in my haste ended up adding a little more coconut milk than I had intended to. Thus followed mad dash down to the shops to grab some more white chocolate to compensate. Followed by big effort to squeeze the ganache bowl into the too-full freezer and impatient wait for the ganache to firm up.Definitely not the way to make your first ‘layer cake’ in style, folks! And, oh dear, I am making myself sound like a complete and utter mad woman here! Please believe me, I’m usually quite normal and sane!
But would you believe it, the cake actually turned out tasting great! As in, really great.
Because of all the little ‘hairy moments’ I had while making it, I almost decided not to post the recipe. But it went down so well at the dinner party I dared to take it to that I’ll definitely be making it again. The sponge is light and airy (and fatless to boot, apart from the addition of a teeny tiny bit of white chocolate), moist, thanks to a little almond meal, but simple enough as well to let the creamy, zingy lime-flavoured, coconut-y ganache be the thing that shines. Perhaps best of all, the overall effect wasn’t super heavy or sweet.
OK, a confession now. Visually, this attempt of mine wasn’t perfect by any means. It was a little messy around the edges where I started to put the ganache on the sides of the cake as well and then changed my mind for fear that it would slide off (it actually wouldn’t have, I realised later). It was also still a bit flatter than you might normally expect this kind of cake to be, even though I had made two layers. Mr. Scrummy even suggested that I explain to our dinner party hosts that it was ‘supposed to be like that’.
Cheeky monkey! I actually don’t think the height matters at all. I think it looks more like a European bakery-style torte, which suits me just fine, but you could consider making three layers if you prefer. For me this would definitely be a bit too much like hard work, but maybe you aren’t as lazy as I am!
So back to where I started with this post. I don’t mean to get all serious and philosophical on you here (I know, I know … we’re talking about a CAKE, not deciding who to marry or nuclear physics), but it occurred to me that many times I have wished I took things (and myself) less seriously and could enjoy the ‘lumps and bumps’ that sometimes disrupt our perfect plans for our lives instead of getting all stressed out about them. You know, embrace the possibility that our day, or month, or year (or decade! You get the idea … ) may very well turn out differently to how we’d thought or planned. But often when that happens things end up far, far better than we’d ever imagined. Well, in the end at least!
Just like this cake!
Happy weekend thoughts!
White chocolate, coconut & lime truffle cake
Ingredients
To make 2 sponge layers
- 3 1/2 ounces white chocolate
- 1/2 cup sugar
- 4 eggs
- 2/3 cup plain flour
- 1/2 cup almond meal
- 2 tablespoons desiccated coconut
- zest of 2 limes
To make the ganache
- 9 ounces white chocolate
- 2/3 cup coconut milk
- juice of 1/2 a lime & the zest of a whole lime
- 3 tablespoons desiccated coconut
- 1 3/4 ounces more of white, milk or dark chocolate, (roughly grated), or a tablespoon or two of flaked coconut, to decorate.
To serve
- strawberries, optional
Instructions
- Preheat the oven to 350F/180C. Lightly grease two 8 to 9-inch spring-form cake tins
and line the bottoms with a piece of baking paper (grease this too.) – If you don’t have two tins, each cake only takes 20 minutes to bake so it isn’t very much trouble to use the same tin twice (this is what I did!) - Melt the white chocolate by setting it above a bowl of simmering water or in the microwave in 30-second spurts.
- Cream the eggs and sugar together in a bowl (preferably with a hand-held whisk) until pale and creamy, then fold the flour and almond meal in lightly. Mix in the melted white chocolate and coconut.
- Pour half the batter into each of the cake tins, then bake for about 20 minutes or until a skewer inserted into the middle comes out clean. Leave to cool for a while in the tin, then transfer to a wire rack and cool completely.
- Meanwhile, make the ganache. Break the chocolate up into a bowl, then heat the coconut milk and lime juice and zest up in a small pan until it is almost simmering.
- Pour the coconut milk mixture over the chocolate and leave it for a few minutes. Then whisk the ganache until smooth. Leave to set for a few hours at room temperature, or even overnight. (*see the notes section below for more about the ganache)
- Sandwich together your two cake layers with a thick layer of ganache, then spread more all over the top (and over the sides if you like – you will find that there is plenty of ganache).
- Sprinkle over the grated chocolate or coconut flakes. Enjoy!
and line the bottoms with a piece of baking paper (grease this too.) – If you don’t have two tins, each cake only takes 20 minutes to bake so it isn’t very much trouble to use the same tin twice (this is what I did!)
) until pale and creamy, then fold the flour and almond meal in lightly. Mix in the melted white chocolate and coconut.Notes
by Marks & Spencer Plc for white truffle cake. Thank you Marks & Sparks!
*The consistency of your cooled ganache will vary depending on the chocolate you use. I was in a hurry when making my cake, so actually put mine in the freezer to firm up (horror of horrors!) It’s best to let the ganache firm up at room temperature according to all the research I did, but my ganache didn’t seem to suffer from its ‘rough treatment’ at all, so don’t worry too much. If your ganache ends up being too thick for any reason, just warm it slightly in the microwave and that should sort things out. Conversely, if it’s really too thin, whisk it with a hand-held whisk until it firms up a little. If it’s any comfort, I was very worried that my ganache was far too thin, but when I spread it over the cake it was just fine. It didn’t slide off!
Add a third layer to your cake if you would prefer the end result to be ‘higher’.Nutrition
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Love the flavors in this cake! Chocolate and coconut is one of my favorite combos, but I have never tried it with lime. Sounds amazing!
Hello, Rachel! Thanks so much for coming by to say hi. And so glad that you like the cake. I just had a piece of banana bread which I smothered in the frosting leftovers from this white choc and coconut lime cake. Still delicious!
Been there done that! What you are describing has happened to me, more or less, countless times. I think the cake looks and sounds lovely! And I like the bit of advice at the end too. Definitely something I should remember 😉
Glad you liked the cake … and the advice, Allie! I will have to start calling myself Aunt Helen.
Helen, your cake really does look like a lovely European bakery style cake! And, I already adore Mr. Scrummy. (He sounds just like my husband!) Your cake looks divine (especially knowing the flavors that went into it). If you do wish to make this again, you could try out the smaller pan and see which you like best. Also, insulated cake strips come in handy, as well as placing your cake pans on two sheet pans to insulate from the heat. The cakes will bake so nice and evenly! I did an experiment (you can see images with comparisons on my blog under Strawberry Shortcake with Mixed Berries – Paleo) and it worked to minimize the over-browning. Nut flours tend to do this. Thank you so much for sharing this sweet and funny post! In life, you really learn just to roll with it. 🙂 Happy Easter to you and your family!
Sweet Stacy, you’ve made my morning with all these wonderful tips! I definitely still have a lot to learn on the cake-baking front and feel honoured to have my own sort of ‘help council’ now! Happy Easter to you, too!
P.S. We obviously have very good taste on the husband front! 😉
yum! love the layers of this cake!
Glad they impressed you, despite their slight ‘wonkiness’!
I love it when “failures” turn into a success! This sounds gorgeous and I love the sound of white chocolate in the cake mix. YUM
Thank you, Aimee! So glad you like it! 🙂
Flat pancakes…lol! I was wondering when I’d see your “recipe fail” but obviously it all worked out in the end. 🙂 Yay for happy endings. This cook looks gorgeous! I love the combination of flavors you used. 🙂
Haha … yes, it was a bit of a ‘false fail’, Tina. I’m not sure I’m brave enough to share my total failures … this did actually taste amazing.
This post made me smile i think it came out great! i want a piece!
I’m so glad you think so, Jessica … and especially pleased to have made you smile! 🙂
That always seems to happen to me. I bake something to take somewhere or to give as a gift ad it doesn’t come out as pretty as it should. I think your cake looks very pretty and delicious! No explanations needed 😀 Pinning
So happy that you think so, Cindy. It actually wasn’t that bad. Somewhere deep down I obviously thought it was OK or I wouldn’t have served it to guests. 😉
I can get all fussed up when things don’t go as planned, but happy it turned out well for you in the end, taste and happy friends is what matters most 🙂
Too right! 🙂
Oh, Helen! I’ve had a few experiences like yours. Why do I decide to try new recipes before guests come over? But, 90% of the time I do!
I think this cake turned out wonderfully. Way to make it work! White chocolate + coconut + lime sounds like a good combination.
I’m glad it’s not just me, Ashley! I always optimistically think that things will turn out perfectly the first time. Sometimes they do and then I can’t replicate it the next time, but other times I end up doing these ‘patch up operations’! Oh, well. I think that’s just fine!
Well I think that cake looks good just the way it is! I’d gladly eat a slice …or two hahaha. I’m sure your guests LOVED it!
Haha, thanks for the vote of confidence, Chris! I’m so glad you would happily partake! 😉
Helen I am so glad you posted this recipe, we all go through moments like this, especially when trying out new recipes. It is nice to see that there are other food bloggers that also talk about their mishaps in the kitchen!
Yes, just keeping it real! I think I would draw the line at posting a recipe that tasted bad, but I couldn’t resist going ahead with this one as it honestly tasted divine.
The flavour combos in this cake are just..amazing.Very creative as well in that there is no fat! I wish I could be as good as you in the fat avoiding department!
Oh, don’t worry, Emma … I eat my fair share of fat! Still, I was pleased to be able to make something so decadent-looking and sounding that actually isn’t. 🙂