Instructions

Cake

1. Preheat oven to 160°C / 320°F. Grease and line a 7” round cake pan
2. Melt butter andchocolate in a medium saucepan. And coconut milk and sugar, and stir until dissolved. Allow to cool for 10 mins.
3. In a small bowl, lightly beat eggs and add the sour cream.
4. Meanwhile, in a large bowl, sift flours and coconut together. Add egg mixture to the flours. Don’t fully combine. Gradually add the chocolate mixture until combined. Pour in tin.
5. Bake for approx 2 hrs 10mins or until a skewer comes out clean.
6. Cool the cake in the tin for 1 hour. Remove from the tin and cool completely on a wire rack before wrapping the cling wrap, and chilling in the fridge for 6 hours.

Raspberry Swiss Meringue Buttercream

1. Pour egg whites and sugar into a bowl, preferably your mixer bowl. Place over saucepan of hot water, with the water not high enough to touch your bowl, and heat on low.
2. Whisk until the mixture has no sugar granules left. Test this by rubbing a small amount of mixture between your fingers.
3. Remove from heat, and beat on med/ high (setting 8) for 10 minutes, or until cool. The mixture should look like marshmallow.
4. Whilst the mixer is at medium, add the softened butter, one piece at a time. Count to 10-12 before adding another piece, and that way you know it\'s fully incorporated.
5. Then pour in your vanilla extract and mix gently. Fold in raspberries.

White Chocolate Ganache

1. Coarsely chop the chocolate and place in a medium bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
2. Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
3. Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 42°C / 107°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool slightly.