White chocolate, pineapple and coconut slice

White chocolate, pineapple and coconut slice from Australian Women's Weekly.

  • 55 mins cooking
  • Makes 35 Item
  • Print


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


White chocolate, pineapple and coconut slice
  • 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.


Do not overheat or over-stir chocolate mixture or it will "split".

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