White Chocolate, Pineapple and Coconut Slice
Search results for White Chocolate, Pineapple and Coconut Slice
Ingredients
What you need
1½ cups self raising flour
¾ cup coconut sugar
1 teaspoon cinnamon
125g butter, melted and cooled slightly
2 eggs, beaten
½ cup CADBURY Baking White Chocolate Melts, chopped
440g can pineapple pieces in juice, well drained
½ cup macadamia nuts, chopped
1½ cups self raising flour
¾ cup coconut sugar
1 teaspoon cinnamon
125g butter, melted and cooled slightly
2 eggs, beaten
½ cup CADBURY Baking White Chocolate Melts, chopped
440g can pineapple pieces in juice, well drained
½ cup macadamia nuts, chopped
White Chocolate, Pineapple and Coconut Slice
Search results for White Chocolate, Pineapple and Coconut SliceIngredients
What you need
1½ cups self raising flour
¾ cup coconut sugar
1 teaspoon cinnamon
125g butter, melted and cooled slightly
2 eggs, beaten
½ cup CADBURY Baking White Chocolate Melts, chopped
440g can pineapple pieces in juice, well drained
½ cup macadamia nuts, chopped
1½ cups self raising flour
¾ cup coconut sugar
1 teaspoon cinnamon
125g butter, melted and cooled slightly
2 eggs, beaten
½ cup CADBURY Baking White Chocolate Melts, chopped
440g can pineapple pieces in juice, well drained
½ cup macadamia nuts, chopped
This is a super easy slice. The coconut sugar gives this slice a great caramel flavour, but you may substitute for soft brown sugar if desired.
Method
1. COMBINE the flour, sugar and cinnamon in a bowl. Stir in the butter and eggs until just combined, then stir through the chocolate and pineapple. Spoon into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan), and scatter the nuts over the top.
2. BAKE in a moderate oven 180°C for 35-40 minutes or until cooked and golden. Cool on a wire rack. Store in an airtight container until required. Cut into pieces and serve.
TIP: For a glossy finish, brush warmed apricot jam over the slice before cutting.
2. BAKE in a moderate oven 180°C for 35-40 minutes or until cooked and golden. Cool on a wire rack. Store in an airtight container until required. Cut into pieces and serve.
TIP: For a glossy finish, brush warmed apricot jam over the slice before cutting.
