These coconut slices are quick, easy to make and perfect if you want to add a bit of luxury to your lunch box. The white chocolate adds a rich butterscotch flavour and a yielding syrupy texture to the sponge, which I think works really well with the chewy nuttiness of the coconut.
Prep time: 15 Minutes
Baking time: 35 Minutes
125g Unsalted Butter
100g White Chocolate
50g Dessicated Coconut (Plus a little more for sprinkling)
50g Plain Flour
100g Light Muscovado Sugar
50g Golden Syrup
1tsp Vanilla Extract
2 Medium Eggs
Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Using a bain-marie melt together the white chocolate with the butter (You can use your microwave if you're VERY confident in your timings), then set aside for 5 minutes to cool slightly. In a large bowl mix together the flour, coconut and sugar, then pour over the melted chocolate. Mix it all up, adding in the golden syrup and vanilla as you go. As the mixture comes together, it'll continue to cool so crack in the eggs and beat until you are left with a smooth batter. Pour the mixture into the prepared tin, sprinkle over a little more coconut and bake in the centre of the oven for 35 minutes, until deep golden on top. Remove and leave in the tin for about 30 minutes, then turn out onto a wire rack to cool completely. When the sponge has cooled slice and eat!
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