Chocolate and Coconut Slice with Crunchy Hazelnut Swirl
Search results for Chocolate and Coconut Slice with Crunchy Hazelnut Swirl
Ingredients
What you need
180g CADBURY Baking White Chocolate, broken into pieces
125g butter
2 eggs
½ cup sugar
1 teaspoon vanilla essence
1 cup desiccated coconut
1 cup SR flour
½ cup plain flour
¼ cup crunchy hazelnut spread
Icing sugar, for dusting
180g CADBURY Baking White Chocolate, broken into pieces
125g butter
2 eggs
½ cup sugar
1 teaspoon vanilla essence
1 cup desiccated coconut
1 cup SR flour
½ cup plain flour
¼ cup crunchy hazelnut spread
Icing sugar, for dusting
Chocolate and Coconut Slice with Crunchy Hazelnut Swirl
Search results for Chocolate and Coconut Slice with Crunchy Hazelnut SwirlIngredients
What you need
180g CADBURY Baking White Chocolate, broken into pieces
125g butter
2 eggs
½ cup sugar
1 teaspoon vanilla essence
1 cup desiccated coconut
1 cup SR flour
½ cup plain flour
¼ cup crunchy hazelnut spread
Icing sugar, for dusting
180g CADBURY Baking White Chocolate, broken into pieces
125g butter
2 eggs
½ cup sugar
1 teaspoon vanilla essence
1 cup desiccated coconut
1 cup SR flour
½ cup plain flour
¼ cup crunchy hazelnut spread
Icing sugar, for dusting
These chocolate and coconut slice is great with a cup of tea or coffee, and in lunchboxes!
Method
1. COMBINE the chocolate and butter in a heatproof bowl and melt over simmering water until smooth, cool slightly then whisk through the eggs, sugar and vanilla.
2. STIR in the coconut and sifted flours until well combined. Spoon into a greased and paper lined 18 x 28cm slice tin. Drop teaspoonsful of the hazelnut spread randomly over the top of the mixture then lightly turn through with a knife to create a marble effect.
3. BAKE in a moderate over 180°C for 40-45 minutes or until cooked and golden. Allow to cool in the pan before slicing. Store in an air tight container until required. Dust lightly with icing sugar prior to serving.
2. STIR in the coconut and sifted flours until well combined. Spoon into a greased and paper lined 18 x 28cm slice tin. Drop teaspoonsful of the hazelnut spread randomly over the top of the mixture then lightly turn through with a knife to create a marble effect.
3. BAKE in a moderate over 180°C for 40-45 minutes or until cooked and golden. Allow to cool in the pan before slicing. Store in an air tight container until required. Dust lightly with icing sugar prior to serving.
