White chocolate and coconut slice

June 13, 2007 (Last Updated: January 11, 2019)
White chocolate and coconut slice recipe

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

Serves: Makes 20 pieces

Ingredients

  • 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

Instructions

1

Preheat the oven to 180°C. Grease and line a 16cm x 26cm cake tin.

2

Melt the butter with the chocolate over low heat and add the castor sugar. Stir to combine and allow the sugar to melt.

3

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.

4

Cool in the tin before cutting into pieces. Dust with icing sugar and serve.

Notes

Cook's tip: The raspberries can be replaced with any seasonal fruit.

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