WHITE CHOCOLATE, PINEAPPLE & COCONUT SLICE

PREP + COOK TIME 1 HOUR (+ COOLING & STANDING) MAKES 35

90g butter, chopped coarsely 250g white eating chocolate,

chopped coarsely

440g canned crushed pineapple

in natural juice

½ cup (110g) caster sugar

2 eggs

1½ cups (225g) plain flour

½ cup (75g) self-raising flour ½ cup (40g) desiccated coconut 1½ cups (240g) pure icing sugar 1/3 cup (25g) shredded coconut

1 Preheat oven to 160°C/140°C fan. Grease a 24cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper

5cm over sides.

2 Stir butter and chocolate in a medium saucepan over low heat for 3 minutes or until smooth.

Cool for 10 minutes.

3 Meanwhile, drain pineapple well over a medium bowl; reserve 2 tablespoons of juice.

4 Stir caster sugar, eggs, sifted flours, desiccated coconut and drained pineapple into chocolate mixture. Spread mixture into pan; level surface. Bake for 35 minutes or until a skewer inserted at centre comes out clean. Cool the slice completely in pan (slice will firm).

5 Meanwhile, sift icing sugar into a medium heatproof bowl; stir in reserved pineapple juice. Set the bowl over a medium saucepan of simmering water (don’t let bowl touch water). Cook, stirring, for 3 minutes or until icing is spreadable.

6 Spread icing over cooled slice; sprinkle with shredded coconut.

Stand at room temperature for 15 minutes or until icing sets.