a slice of summer: raspberry coconut and white chocolate

In this season of dinner parties and general gifting, I find slices are such a nice edible gift for friends and family.

I’ve learnt the ‘hard’ way that sometimes classic flavours are better than my over zealous attempts at fusing new flavour combinations. This slice is one such classic combination. I love this one for its marriage of different textures, the contrast of sweet and tart, and the richness of melted white chocolate. I like that it’s sweet, but light and fluffy so it doesn’t overwhelm or hurt your teeth the way ones like caramel slice often do.

Unfortunately I didn’t quite get the photos I had hoped for today: just as I had finished taking a few photos, I (unintentionally) threw the whole thing on the ground….

I hate mondays…

raspberry, coconut and white chocolate slice

• 100g of butter, unsalted
• 120g of white chocolate, chopped
• 1/2 cup of caster sugar
• 1 1/4 cups of self-raising flour
• 1 cup of desiccated coconut
• 2 eggs, beaten
• 1 cup of raspberries, fresh

method:

1. preheat oven to 180C. line a 16x26cm (6.25×10.5″) slice tin
2. over a low heat, in a small saucepan, melt butter and white chocolate.
3. add caster sugar, stir until dissolved
4. in a large bowl, combine flour, coconut and chocolate mixture. add the eggs and combine. fold in the raspberries, very gently.
5. spread evenly across the baking pan and bake for 30 minutes until set firm. allow to cool. dust with icing sugar before serving.