Method

• 1.
  Preheat oven to 180°C/160°C fan-forced and grease a 20cm square tin with a little butter. Line the base and sides with baking paper.
• 2.
  In a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla until very light and fluffy. Add eggs, one at a time, beating well after each addition.
• 3.
  Place the flour, desiccated coconut, bicarb soda and a pinch of fine salt in a separate mixing bowl and whisk together. Add half the flour mixture to the creamed butter mixture, stirring gently, before adding the coconut milk. Once incorporated, follow with the remaining flour mixture, stirring gently until just combined.
• 4.
  Spoon batter into tin, smoothing the top with a spatula and tapping the tin gently on the bench a few times to remove any air bubbles. Bake in the oven for 45-50 minutes until cake is risen and cooked through. Allow to cool in tin for 10 minutes before carefully turning out onto a wire rack to cool completely.
• 5.
  When cake is cool, make the white chocolate glaze by combining all ingredients and a pinch of fine salt in a medium saucepan over low heat. Stir gently until the butter and chocolate have melted and the mixture is smooth. Allow to bubble and thicken for a few minutes before removing the pan from the heat and allowing to cool a little.
• 6.
  Once the chocolate glaze has cooled slightly, use a large serrated knife to slice cake into 16 squares. Pour the extra desiccated, shredded and flaked coconut into a large shallow bowl and mix well.
• 7.
  Coat cake squares in chocolate glaze, then toss gently in coconut mixture. Place cakes on a baking tray scattered with a little extra coconut and allow glaze to firm.