White chocolate, pineapple and coconut slice

White chocolate, pineapple and coconut slice

• 90 gram butter, chopped coarsely

• 250 gram white eating chocolate, chopped coarsely

• 440 gram canned crushed pineapple in natural juice

• 1/2 cup (110g) caster (superfine) sugar

• 2 eggs

• 1 1/2 cup (225g) plain (all-purpose) flour

• 1/2 cup (75g) self-raising flour

• 1/2 cup (40g) desiccated coconut

• 1 1/2 cup (240g) pure icing sugar

• 1/3 cup (25g) shredded coconut

• 1

Preheat oven to 160°C/325°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

• 2

Stir butter and chocolate in medium saucepan over low heat until smooth. Cool 10 minutes.

• 3

Meanwhile, drain pineapple well over medium bowl. Reserve 2 tablespoons juice.

• 4

Stir caster sugar, eggs, sifted flours, desiccated coconut and drained pineapple into chocolate mixture; spread mixture into pan. Bake about 35 minutes. Cool slice in pan before icing.

• 5

Meanwhile, sift icing sugar into medium heatproof bowl; stir in reserved pineapple juice. Set bowl over medium saucepan of simmering water; stir until icing is spreadable.

• 6

Spread icing over slice; sprinkle with shredded coconut. Stand at room temperature until icing sets before cutting.

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