Ingredients
80g desiccated coconut
225g unsalted butter
220g caster sugar
70g light brown muscovado sugar
2 large free-range eggs, plus 2 egg whites, beaten
3 tbsp vegetable oil
½ tsp coconut flavouring
1 tsp vanilla bean paste
270g plain flour
20g cornflour
2 tsp baking powder
¼ tsp salt
180ml semi-skimmed milk
Toasted coconut flakes to serve
For the white chocolate ganache
100g white chocolate, chopped
100ml double cream
For the dark chocolate coating
100g dark chocolate, chopped
1 tbsp coconut oil
200ml double cream
¼ tsp coconut flavouring
Method
Heat the oven to 170°C/150°C fan/gas 3½. Put the desiccated coconut in a large non-stick frying pan and gently toast over a low heat until very lightly browned in places and nutty. Set aside to cool.
In a medium mixing bowl, cream the butter and both sugars together using an electric hand mixer until pale and creamy. Add all the eggs little by little, then add the oil, coconut flavouring and vanilla. Gently whisk together to combine.
Sift the flour, cornflour, baking powder and salt together in a separate bowl, then fold into the cake batter along with the 80g cooled toasted coconut and the milk using a large metal spoon.
Spoon the cake batter into the prepared loaf tin and level the top, then bake for 1 hour 20-25 minutes or until risen, golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes in the tin, then lift out on to a wire rack to cool completely.