It’s not quite cake and not quite coconut ice. This white chocolate and coconut slice is a delicious combination of the two, sweet and crumbly! It’s very easy to make and will be divinely tropical and cream.
White chocolate and coconut slice
- 125g unsalted butter
- 150g white chocolate
- 180g castor sugar
- 130g self-raising flour
- 100g desiccated coconut
- 2 eggs
- 150g fresh or frozen raspberries
- icing sugar, to dust
Preheat the oven to 180°C. Grease and line a 16cm x 26cm cake tin.
Melt the butter with the chocolate over low heat and add the castor sugar. Stir to combine and allow the sugar to melt.
Pour the chocolate mixture in a large bowl and add the flour, coconut and eggs. Stir to combine. Add the raspberries and pour into the cake tin. Bake until firm, about 40 minutes.
Cool in the tin before cutting into pieces. Dust with icing sugar and serve.
Cook's tip: The raspberries can be replaced with any seasonal fruit.