Butter cake with a hint of coconut and green tea

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Recipe's preparation

CAKE(Adapted from Coconut Butter Cake / Everyday Cooking for Families)

Preheat oven to 180 degrees. Line and grease two square baking tins and set aside.

Insert butterfly. Whip egg whites 1m30sec/speed 4. Set aside. Clean and dry mixing bowl.
Mix green tea powder with 50g milk in a small bowl. Set aside

Place sugar into mixing bowl and mill 10 sec/speed 9

Add 250g butter and mix 30 sec/speed 5

Pour egg yolks through MC hole while mixing at speed 4 (approx 30 seconds)

Add coconut, flour, milk and green tea liquid. Mix 20 sec/speed 5. Scrape down and gently push egg white mixture through. Mix 10 sec/speed 5.

Pour into tins and bake for 40 minutes at 180 degress. Allow to cool in tin then transfer to rack for further cooling.

GANACHE (tweaked from Basic Cookbook)

Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides.

Mix coconut cream with green tea powder (if using). Add to bowl. Add other cream.
Heat 3 minutes/50 degrees/speed 3.

ASSEMBLY

Even out the tops and bases of the cakes if they have baked unevenly. Pour 1/4 (or more) of the ganache over base cake and let it be absorbed into the cake. Put second cake over the base, and pour remainder of the ganache over both cakes.


The ganache will be slightly runny. Place cake in the fridge to let it set more.