White chocolate coconut citrus cake

1 Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm round cake pan; line base with baking paper.

2 Combine butter, chocolate, sugar, milk and rinds in a medium saucepan; whisk over low heat until smooth. Transfer mixture to a large bowl; cool for 15 minutes.

3 Gradually whisk in egg and sifted flours; pour mixture into prepared pan. Bake 1 hour 20 minutes or until cooked when tested; cool cake in pan.

4 To make coconut ganache: bring coconut cream to the boil in a small saucepan. Combine chocolate and rinds in a medium bowl. Add hot coconut cream; whisk until chocolate is melted and smooth. Cover bowl; refrigerate, stirring occasionally, for about 30 minutes or until ganache is spreadable.