CHOCOLATE AND COCONUT SLICE
MAKES 20 PREP 10 MINS COOK 35 MINS
✚ 125g butter, chopped
✚ 100g dark chocolate, finely chopped
✚ 1/3 cup firmly packed soft brown sugar
✚ 2 eggs, lightly beaten ✚ 1 tsp vanilla bean paste ✚ 1/2 cup plain flour ✚ ¼ cup cocoa powder ✚ 1/2 cup cranberries
✚ 4 eggwhites ✚ 2/3 cup raw caster sugar ✚ 2 cups desiccated coconut
1 Preheat oven to 180°C/160°C fan. Grease a shallow 20cm square cake pan and line the base and two sides with baking paper, extending paper 5cm above the sides.
2 Combine butter and chocolate in a small saucepan over low heat, stirring until just melted.
3 In a large bowl, combine the brown sugar, eggs and vanilla bean paste. Add the chocolate mixture and stir until smooth. Sift over the flour and cocoa and stir to combine. Fold through cranberries.
4 Spread mixture in cake pan. Bake for 15 mins or until just firm.
5 Meanwhile, for the coconut topping, in a medium bowl, whisk the eggwhites until just frothy. Add sugar and coconut and mix well.
6 When cooked, remove pan from the oven and carefully spoon over coconut topping. Use a fork to rough up the surface.
7 Bake for a further 20 mins or until coconut is golden brown.
8 Cool and then cut into squares. Store in an airtight container. Note: Suitable to freeze. Not suitable to microwave.