Ingredients
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115g salted butter
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150g white chocolate melts
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¾ cup (165g) caster sugar
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¼ cup (40g) brown sugar
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1 cup (150g) plain flour
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½ cup (40g) moist coconut flakes
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1 tsp Queen Vanilla Bean Paste
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2 large eggs
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1 large egg white
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¼ cup (60ml) passionfruit pulp (fresh or tinned) (approx 2 passionfruit)
Method
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1
Preheat oven to 180°C (fan forced). Line a 25cm square tin or large rectangular baking dish with baking paper.
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2
Place butter and white chocolate in a microwave proof bowl and heat in the microwave in 30 second intervals until melted and smooth. Add the sugars and Vanilla Bean Paste to the bowl and whisk to combine.
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3
Add in eggs and egg white, one at a time, mixing well after each addition. Using a wooden spoon, fold in flour and coconut, being careful not to over mix the batter. Spread batter into prepared tin and top with passionfruit pulp. Bake for 30-40 minutes or until a skewer comes out with a few crumbs on it and not fully clean.
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4
Dust with icing sugar to serve or drizzle with fresh passionfruit pulp for an extra tropical flavour. A dollop of cream makes a nice treat also!
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