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White Chocolate, Raspberry & Coconut Slice

White chocolate, raspberry and coconut, as flavours, are best friends. The best of friends actually. Kind of like oranges and dark chocolate, or salt and caramel. Add some eggs, butter, and flour, and you’ve got yourself a super tasty treat just perfect for the afternoon and a cup of tea.

[custom_headline type=”left” level=”h2″ looks_like=”h3″ accent=”true”]white chocolate, raspberry, and coconut slice[/custom_headline]

125g butter
200g white chocolate
100g plain flour
100g self raising flour
3 eggs
1 tsp vanilla paste
75g desiccated coconut
150g caster sugar
1 cup fresh or frozen raspberries
200g white chocolate

Lightly grease and line a slice tin with baking paper, then pre-heat your oven to 180 degrees celcius.

Sift flours together into a large mixing bowl, and add sugar and coconut. Leave to one side while you melt the butter and white chocolate over low heat in a small saucepan.┬áIf you want to use the microwave. Add the butter and white chocolate to microwave safe jug and zap on low power for 30 seconds, stir and repeat (stirring between each zap) until they’re melted and smooth.

Allow to cool slightly, then add the eggs and vanilla. Whisk together until smooth. Pour the chocolate mixture into the bowl of dry ingredients and stir until just combined. Gently fold the raspberries through the mixture.

Pour into your prepared tray, smooth the top, and bake for approximately 30-40 minutes until golden brown on top, or a skewer inserted in the centre comes out clean. Allow to cool completely before slicing for afternoon tea!

This recipe was created exclusively for Sweet Magazine by Gillian Brown. See how we decorate this delicious slice with melted chocolate and chocolate transfers in the very first issue of Sweet Magazine!

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