Coconut slice is an Australian classic. Buttery cake like base smothered with strawberry jam, and topped with a scrumptious coconut mixture. An easy recipe that delivers satisfyingly delicious results.
? cup butter
½ cup caster sugar, | superfine sugar
1 cup plain flour
vanilla bean paste
1 cup strawberry jam
½ cup caster sugar
2 cups desiccated coconut
Preheat oven at 180 deg C (360 deg F). Line a 20cm x 30cm (8 x 12 inch) slice tin with baking paper.
Using either your stand mixer or hand electric beaters, beat butter and sugar until creamy and pale in colour. Add egg and vanilla and continue to beat until combined.
Add sifted flour, baking powder and stir until completely incorporated.
Spread mixture into slice tin evenly with a smooth surface. The back of a metal spoon works best for this. Once smooth spread jam over evenly.
In a separate bowl add egg whites, sugar and coconut and mix well. Then spread coconut mixture over the top of the slice.
Bake in oven for 35 minutes or until golden brown. Remove from oven and leave to cool in the tin. Once cooled remove from tin and cut into squares to serve. Store in an airtight container.
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Another delicious recipe from www.bellyrumbles.com