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.