Blackcurrant Coconut Slices Recipes

BLACKCURRANT COCONUT SLICES

Blackcurrant coconut slices image

Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer

Provided by Sara Buenfeld

Categories Afternoon tea, Breakfast, Snack, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 10

Ingredients

100g butter , plus extra for greasing
100g plain flour
100g white caster sugar
85g desiccated coconut
3 large egg yolks (save the whites for the topping)
4-5 tbsp blackcurrant jam (with whole blackcurrants)
3 large egg whites
75g white caster sugar
50g desiccated coconut
handful coconut flakes (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

COCONUT SLICE

Coconut Slice image

This can also be made as a chocolate coconut slice. One for the lunchbox or with a nice cup of tea or coffee. Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation.

Provided by Jen T

Categories Bar Cookie

Time 40m

Yield 16-20 bars or squares

Number Of Ingredients 9

Ingredients

1 cup self raising flour
1 pinch salt
3/4 cup sugar
1 cup coconut
4 ounces butter (125g butter, melted)
1/2 cup milk
2 eggs
1 tablespoon cocoa (optional)
1 teaspoon vanilla (optional)

Steps:

Sift together the self raising flour and salt (and cocoa if using) into a bowl.
Add the sugar, coconut, and melted butter.
Mix well.
Stir in the beaten eggs and milk (and vanilla if using).
Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
When cold ice/frost with either lemon or chocolate icing/frosting.
Sprinkle some extra coconut over top of icing/frosting if liked.
Cut into bars or squares.

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