Coconut Bundt Cake with Dark Chocolate Ganache

🧂 Ingredients

• 150 g sugar
• 125 ml vegetable oil
• 2 large eggs
• 50 ml lemon juice
• 100 ml Greek yoghurt or plain yoghurt
• 100 ml coconut milk
• 300 g unbleached plain flour
• 1 ¼ tsp baking soda
• ⅛ tsp fine salt
• 200 ml coconut milk
• 200 g dark chocolate chips
• 2 tbsp dried fruits
• 1 tbsp white chocolate pearls

Instructions

• 1 Pre-heat oven to 200C / 392F (conventional oven) or 180C / 356F (convection
  oven).
• 2 Sift all the dry ingredients.
• 3 Combine all the wet ingredients in a large mixing bowl.
• 4 Whisk all the wet ingredients until smooth batter.
  
  Note: it'll take a while of stirring to mix the oil and other wet ingredients
  into a smooth batter.
• 5 Add in the sifted dry ingredients and mix with a whisk until all incorporated.
  Batter will be thick.
• 6 Grease a 7-inch [https://amzn.to/3UMERcE] or 8-inch bundt cake pan with
  vegetable oil.
  
  Note; if you are using a non-stick cake pan, there is no need to grease.
• 7 Transfer the batter into the cake pan to about 80% full.
  
  Tap a few times on the table to break any air pockets.
• 8 Bake in pre-heat oven for 40-50 minutes at 200C / 392F (conventional oven) or
  180C / 356F (convection oven).
  
  To test the doneness of the cake, firstly, insert a chopstick or skewer in the
  middle of the cake, if it comes out clean, it’s done. Secondly, gently press on
  the cake, if it bounces back, it’s done.
• 9 Cool in cake pan on the cooling rack for about 30 minutes, then release from the
  cake pan.
• 10 Warm up 100ml coconut milk, but do not let it boil.
  
  Pour over 100g dark chocolate chips. Let it sit for 2-3 minutes.
• 11 Whisk to mix the mixture into a consistent smooth ganache.
• 12 Pour the coconut dark chocolate ganache over the cake.
• 13 Garnish with dried fruits and white chocolate pearls.
• 14 Enjoy the cake immediately.
  
  Leave it out on the kitchen counter covered for 1-2 days. Or cover and chill in
  the fridge for up to 3 days. 

Nutrition Info