250 grams butter, chopped roughly
450 grams white chocolate, chopped roughly
350 grams sugar
1 cup coconut cream
340 grams self-raising flour
1 teaspoon vanilla extract
2 eggs, whisked
zest of 1 lemon
½ cup chopped macadamia nuts
½ cup shredded coconut
½ cup crushed honeycomb
¼ cup cacao nibs
½ cup dried cranberries
Let’s not make baking difficult – if you’ve got a non-stick pot or spring-form tray, smash it all together and let the oven do all the hard work. We've garnished the cake with honeycomb and cacao nibs here, but you could also crush up half a Crunchie bar instead.
Preheat the oven to 160°C.
Put a 23 cm ovenproof saucepan over low heat. Add the butter, chocolate, sugar and coconut cream and cook, stirring, until the mixture is smooth, without boiling.
Sift the flour into the saucepan and add the vanilla, egg, lemon zest and macadamias and mix until a smooth batter. Sprinkle over the coconut.
Put the saucepan in the oven and cook for 1 hour, then cover the top and sides with foil and bake for a further 45 minutes.
Rest the cake for 30 minutes before turning out, or just serve it in the pan. Sprinkle over the honeycomb, cacao nibs and cranberries before serving.