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Pre-heat oven to 180C / 160C fan-forced. Line a 20cm square baking tray with baking paper, or grease and flour the tray.
In a mixer with paddle attached, cream butter and sugar until light and fluffy. Add eggs, one at a time, and then vanilla and coconut extracts. Fold in flour and milk alternately. Fold in coconut, then melted white chocolate. Finally, fold through the frozen raspberries, taking care not to break them up too much.
Bake slice for 25-30 minutes or until the top is golden brown and surface is springy to the touch. Set aside to cool, remove from tray and slice into portions. Decorate with white chocolate ganache, fresh raspberries and plenty of lime zest.
White Chocolate Ganache:
Chop chocolate finely and place in a wide steel bowl. In a small saucepan, bring cream to the boil and pour over the chocolate. Leave to sit for 2 minutes and slowly whisk together. If the ganache has cooled down too much and feels lumpy, place bowl over a pot of simmering water and stir until all lumps are melted. Cool to room temperature and then keep in the fridge. If ganache is too cold to pipe on top of the slice, warm in 10-second bursts in the microwave until it’s workable.
I used a 4cm round piping nozzle to pipe my ganache on the slice; if you don’t have piping equipment then spread ganache onto the slice with a spoon.
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