Name: Coconut dream cream cake
Prep time: 120 min
Cook time: 180 min
Total time: 300 min
Ingredients: 30 centimetre (12-inch) round cake of choice; 25 centimetre (10-inch) round cake of choice; 20 centimetre (8-inch) round cake of choice; 15 centimetre (6-inch) round cake of choice; 10 centimetre (4-inch) round cake of choice; 3 (quantities) white chocolate ganache; 1.8 kilogram ball-shaped coconut chocolates; White chocolate ganache (1 quantity); 500 gram white chocolate, chopped; 450 millilitre thickened cream

Ingredients

30 centimetre (12-inch) round cake of choice

25 centimetre (10-inch) round cake of choice

20 centimetre (8-inch) round cake of choice

15 centimetre (6-inch) round cake of choice

10 centimetre (4-inch) round cake of choice

3 (quantities) white chocolate ganache

1.8 kilogram ball-shaped coconut chocolates

White chocolate ganache (1 quantity)

500 gram white chocolate, chopped

450 millilitre thickened cream

Method

1.Trim cakes. Secure largest cake to the largest board. Secure the remaining cakes to the same-sized boards.

2.Push 3 trimmed skewers into centre of each cake except the smallest cake to support the next tier.

3.Assemble cakes, securing each tier to the tier below.

4.Beat ganache in large bowl with electric mixer. Beat in enough white colouring to match the colour of the ganache to the coconut chocolates. Spread cake all over with ganache.

5.Cut chocolates in half, press cut-sides around each cake, starting at the bottom of the largest cake.

This is an easy cake to make and decorat use any cake you like we prefer a white chocolate mud or coconut cake. Whichever type you choose, the cake will be heavy to move and lift, so get someone to help. Equipment 45cm (18-inch) round wooden cake board 25cm (10-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board 10cm (4-inch) round wooden cake board 12 wooden skewers Small offset metal spatula The cake can be completed a day ahead. It will be fine kept in a cool or air-conditioned room. Instead of making the ganache, you could buy 3 x 453g (16-ounce) tubs of vanilla frosting to cover this cake. Beat ganache in large bowl with electric mixer. Use white colouring to match the colour of the ganache to the chocolates. Secure and stack cakes together. Using a small metal spatula, spread ganache evenly all over the cake to make the cake airtight. Using a sharp knife, cut coconut chocolates in half. Starting from the bottom of the cake, push cut sides of chocolates onto ganache.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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