White Chocolate and Coconut Fondant

Pour the batter into a greased and floured pan.
Bake for 20-25 minutes, or until the cake is lightly golden on top but still soft inside.

Let cool, then sprinkle with desiccated coconut before serving.

Preparation time: 15 minutes | Baking time: 25 minutes | Total time: 40 minutes
Kcal: 320 kcal | Servings: 6.

Tips
Choosing White Chocolate: Choose a good quality white chocolate, as this will influence the final taste of your fondant.

Chocolate with a high cocoa content will give a richer flavor.

Coconut: For an even more interesting texture, you can use unsweetened shredded coconut.

This will bring a more authentic and less sweet flavor to the dessert.

Baking: Monitor the baking carefully. The fondant should be lightly golden on top, but still soft inside. Baking too long can make it dry.

Personalization: Feel free to add additional ingredients like white chocolate chips, walnut pieces, or even a little lemon zest for a touch of freshness.

Pairing: Serve the fondant with a scoop of vanilla ice cream or crème anglaise for a contrast in temperature and texture.

Storage
Refrigerate: Store the white chocolate and coconut fondant in an airtight container in the refrigerator. It will keep well for 3 to 5 days.
Before serving, let it return to room temperature or warm it gently in the microwave to restore its soft texture.

Freezing: You can also freeze the fondant. To do this, let it cool completely, then wrap it carefully in plastic wrap and place it in an airtight container.

It can be frozen for up to 2 months. To enjoy, let it thaw in the refrigerator overnight and warm it gently before serving.

With these storage tips and tricks, you can enjoy your white chocolate and coconut fondant anytime, whether for a special occasion or simply for a sweet treat!