125g unsalted butter, chopped, at room temperature
½ cup caster sugar
1 ¼ cups plain flour
4 x 52g bars Cherry Ripe chocolate, finely chopped
3 egg whites
¾ cup caster sugar
½ cup shredded coconut
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Beat in egg. Stir in flour until combined. Press mixture evenly over base of prepared pan.
Cook in a moderate oven (180C) for about 15 minutes, or until light golden. Remove from oven. Sprinkle with chocolate.
To make topping, beat egg whites in same, clean bowl of electric mixer until soft peaks form. With motor operating, gradually add sugar, 1 tablespoon at a time, beating until dissolved. Continue to beat until thick and glossy. Fold in coconut.
Spoon topping evenly over hot cake in pan. Return to moderate oven for about 20 minutes, or until topping is light golden. Remove. Cool completely in pan.
Lift slice out of pan. Serve cut into squares
TIP! Shredded coconut is cut in thin strands while desiccated coconut is finely cut. Slice is best made on the day of serving. It can be cut into larger pieces and served warm as a dessert.