Coconut slice - recipe

Coconut slice

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For the shortbread

For the topping

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line the base of a shallow baking tray (about 18x28x4cm deep) with baking paper.

  2. 2

    In a large bowl, rub the butter into the flour until it resembles breadcrumbs, then stir in the golden caster sugar.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 200g Self-raising white flour
    • 50g Unrefined golden caster sugar
  3. 3

    Mix in the egg yolks and 1-2 tablespoons cold water to form a soft dough.

    For this step you'll need:

    • 2 Egg yolk(s) (free range)
  4. 4

    Press evenly into the base of the tin and then spread the jam on top.

    For this step you'll need:

    • 5 tbsp Raspberry jam
  5. 5

    In a clean bowl, whisk the egg whites until they form soft peaks.

    For this step you'll need:

    • 3 Egg white(s) (free range)
  6. 6

    Using a large metal spoon, fold in the sugar and coconut. Spread the meringue mix over the jam.

    For this step you'll need:

    • 100g White caster sugar
    • 150g Dessicated coconut
  7. 7

    Bake for 25 minutes or until the topping is golden. Cool in the tin, then cut into slices to serve.

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