Life & Style Weekend - - TASTE -


325g but­ter, chopped 2 x 180g blocks white choco­late, chopped 250g packet CSR Co­conut Sugar 1/2 cup caster sugar 1 cup co­conut milk 1 1/2 cups plain flour 1/2 cup self-rais­ing flour 3 eggs, lightly beaten 2 x 125g pack­ets Caramello Easter eggs, to dec­o­rate Ic­ing sugar, for dust­ing


1 1/2 x 180g blocks white choco­late, chopped 1/4 cup thick­ened cream 1/4 cup co­conut milk 125g packet Caramello Easter eggs, roughly chopped


250g mas­car­pone 1/2 cup thick­ened cream 1/4 cup co­conut milk


Place but­ter, white choco­late, co­conut sugar, caster sugar and co­conut milk in a large saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 6 to 8 min­utes or un­til choco­late is melted and mix­ture is smooth. Set aside for 30 min­utes to cool. Pre­heat oven to 150C/130C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line bases and sides with 3 lay­ers of bak­ing pa­per. Whisk flours and egg into choco­late mix­ture. Di­vide mix­ture evenly among pre­pared pans. Bake for 1 hour 40 min­utes or un­til top is firm to touch and a skewer in­serted in the cen­tre of cakes comes out with moist crumbs cling­ing. Cool in pans. Make fill­ing: place choco­late, cream and co­conut milk in a mi­crowave-safe bowl. Mi­crowave on high, stir­ring with a metal spoon ev­ery 30 sec­onds, for 1 to 2 min­utes or un­til melted and smooth. Re­frig­er­ate for 1 hour or un­til thick and spread­able. Make co­conut top­ping: us­ing an electric mixer, beat mas­car­pone, cream and co­conut milk to­gether in a medium bowl un­til just-firm peaks form. Place one cake on a plate. Top with fill­ing and chopped Easter eggs. Top with re­main­ing cake and co­conut top­ping. Chop half the Easter eggs. Dec­o­rate with Easter eggs and dust with ic­ing sugar.

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