Coconut Vanilla Cake

Name: Coconut Vanilla Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: One 8-inch cake
Ingredients: 100 g unsalted butter, softened; 3 tbsp neutral oil (40 g); ¾ cup caster sugar (150 g); 2 tbsp thick curd; 2 tsp vanilla extract; 200 ml coconut milk; 1½ cups all-purpose flour (180 g); 1½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 2 tbsp milk powder (15 g); 1½ tsp cornflour; 1 cup coconut milk or coconut cream; ½ cup fresh cream; 80 g white chocolate, finely chopped; 1 tsp vanilla extract

A tender coconut cake with vanilla-white chocolate sauce

Preheat oven to 170°C (340°F)

Grease and line an 8-inch tin

3 tbsp neutral oil (40 g)
100 g unsalted butter, softened	beat butter, oil and sugar until pale and fluffy	mix in the curd and vanilla	gradually add the coconut milk	fold in the dry ingredients until just combined	bake 32–38 min, until a skewer comes out clean	cool completely	slice and serve with coconut-vanilla sauce
¾ cup caster sugar (150 g)
2 tbsp thick curd
2 tsp vanilla extract
200 ml coconut milk
1½ cups all-purpose flour (180 g)			whisk together all the dry ingredients
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp milk powder (15 g)
1½ tsp cornflour	whisk the cornflour with a little coconut milk until smooth	heat the remaining coconut milk and cream until just steaming	stir in the white chocolate until melted	add the cornflour slurry and cook for 1–2 minutes until lightly thickened	remove from the heat and stir in the vanilla	chill completely before serving
1 cup coconut milk or coconut cream	whisk the cornflour with a little coconut milk until smooth
½ cup fresh cream
80 g white chocolate, finely chopped
1 tsp vanilla extract

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