And you are so welcome – thank you so much for the encouragement. ★☆ Stir through shredded coconut. Begin my making your shortbread crust. Beat eggs. The base is so buttery and moist. Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes. Pour the mixture into a baking tin, … I store them in an airtight container at room temperature. Line base and sides with baking paper, one month. Bake in preheated oven at 165 degrees C for 15 minutes. Let me break it down for you. Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes. Show me your bake! One of the many things we used to make was an old fashioned Raspberry Coconut Slice. And you could have most, or even all, of the ingredients sitting in your pantry right now. Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas. Sign up to the sweet club and get a free copy of our bake sale ebook delivered straight to your inbox. Preheat oven to 180 degrees C. Grease a flat cake tin. Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later). ! This can also be made as a chocolate coconut slice. And that’s what this Coconut Jam Slice is ALL about. Buttery cake like base smothered with strawberry jam, and topped with a scrumptious coconut mixture. Give it a good whisk for 30 seconds or so until combined. Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later). So easy too! Whisk to … Beat butter, sugar, and vanilla in a … Using the back of a spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Remove from the oven and leave in pan to cool completely. They should keep well for a few days! Also wanted to say thank you for all the recipes you post. Notify me of follow-up comments by email. 17 g It’s the perfect morning tea treat! Coconut slice is an Australian classic. Using a wet spatula, spread over base of the prepared tin and press down firmly. This recipe is AMAZING!! Oven temperatures are for conventional; if … Hungry for more? In a large mixing bowl, add sugar, flour and coconut. See the video above for tips. Stir in the flours and sour cream, then press into the base of the lined tin, smoothing with the back … Place flour into a large bowl. And love the idea of using apricot jam – yum! and hashtag it Most recipes have temperatures converted also. While the base is still warm, spread over jam to form one even layer. https://www.delish.com/cooking/recipe-ideas/a28225321/coconut-rice-recipe Add the coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor. Still tastes good and will impress friends and family. Lemon slice with coconut: a sweet and tart, typical Australian dessert, easy to make and sure to please anyone. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Could i just use desiccated in the top too? Then pour over your melted butter and stir to combine. Preheat the oven to 180 C Bake Prepare a slice tin (23 x 23 cm) with baking paper on base and sides and set aside In a medium bowl add the flour, baking powder, sugar, cocoa powder and coconut and mix well Melt the butter and pour it into the bowl and stir to combine Really great recipe, so easy to make, thanks for posting and btw, tasted great with apricot jam. A recipe that can be made from pantry staples. This post may contain affiliate links. Combine well and pour into the prepared tin and using your hands or the back of a spoon if you wish spread the mixture evenly. Tag me Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation. Add 1 egg and the vanilla essence. I also added a pinch of salt to the base to bring out the taste of the butter. Stir in the beaten eggs and milk (and vanilla if using). Use the form below to submit your question or comment. Save my name, email, and website in this browser for the next time I comment. Buttery Coconut Jam Slice made from scratch. To make the base, mix biscuit crumbs with butter and cocoa. Lemon Slice with Coconut A simple recipe for lemon slice , an unbaked, quick to … Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Combine the sugar, coconut, flour, self raising flour and cocoa in a medium bowl. Line base and sides with baking paper, extending paper 5cm above pan edges. I love hearing from you and seeing what you made! Add one beaten egg then the flour. Made this? extending paper 2cm above pan edges. Don’t forget to rate the recipe and leave a comment below. Press the mixture into a loaf tin lined with baking paper, place the mixture into the freezer to set, … Spread warm slice with icing.Sprinkle remaining 2 tbs coconut over slice. Beat butter and sugar into a cream. Preheat the oven to 180°C (350°F). Scrape down the sides of your bowl and add the egg yolk and blitz for 7 seconds on speed 4 or until a soft dough forms. It starts with a buttery shortbread crust, next up is a layer of raspberry jam and finally, a topping of sweet coconut meringue. Spread this coconut meringue mixture over the jam. We love our easy slices that can be whipped up when guests pop over – especially ones that only need a handful of ingredients. Add the sugar, coconut, and melted butter. ★☆ A self-taught baker and dessert advocate from Sydney, Australia. Drizzle with sweetened condensed milk. I hope you like it. And finally, it’s time for that signature coconut topping. #sweetestmenu Essentially, it’s actually a little bit of coconut meringue. Spread in an 20x30cm cake tin. 5 %. Not too keen on adding coconut to the base and think I would prefer a plain shortbread base but that’s personal preference. Sift together the self raising flour and salt (and cocoa if using) into a bowl. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Cream butter and sugar until a lighter, creamy colour. Place coconut and extra sugar in a bowl. 2. Thank you for your kind review! Spoon evenly over strawberry mixture. Hi Jessica, I’m not quite sure where the Coconut Jam Slice originated from, but here in Australia, it’s a morning tea staple. Hi Kayla, just unsweetened coconut for this one. Preheat oven to 160°C fanbake and line a 30cm x 24cm slice tin with baking paper. Fold in the desiccated coconut, then spoon over the jam layer. Make a well in the centre and add to this the melted butter and lightly whisked egg. When you make the shortbread, it will appear crumbly, like wet sand (see pic above). Lightly grease an 18cm (7inch) x 28cm (11 inches) rectangular slice pan. Place strawberries and cornflour in a bowl and toss until combined. It also has some desiccated coconut in it too, which adds both flavour and texture. In fact, it’s the same one I use in my lovely Passionfruit Slice. Place bake in the oven for another 10-14 minutes or until topping turns golden brown. Base. Line the base and sides of a 28 x 18cm slice tin with baking paper and preheat your oven to 180 degrees. Remove from oven. Rate this recipe! to 180°C. I recommend using the best quality jam you can afford because the flavour really shines through. Would definitely make again! Combine sugar and milk in a large saucepan and stir over low heat until sugar is dissolved. @sweetestmenu Easily my favourite slice at the moment. Cut into pieces and top with freeze-dried fruit, coconut and lime zest before serving. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Whisk to combine. Hi Carl, it won’t quite be the same texture but it should taste the same! An easy Coconut Jam Slice made from scratch. Did you make this recipe? Stir in the beaten eggs and milk (and vanilla if using). Total Carbohydrate Place the plain flour, 1/2 cup of caster sugar and the chilled butter into a food processor and process until the mixture resembles breadcrumbs. Spoon over cold base, spreading evenly. So it’s long overdue I put my healthy spin on this classic. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. Spray a 20 x 30 cm sponge roll tin with non stick baking spray. It’s super simple and easy to make – you don’t even need an electric mixer. Stir through … 1. Stir until well combined. This is yummy! ★☆ Mixture should resemble wet sand. ★☆. With a baked shortbread crust, a layer of raspberry jam and a crispy coconut meringue topping. An easy recipe that delivers satisfyingly delicious results. Thank you so much for this recipe . So I saved this for the top and reduced the amount of butter in the base, keeping the flour and sugar quantities the same. And by baking the slice, the flavour of that roasted coconut, goes beautifully with the jam and buttery shortbread crust. Mix all the It starts off with a really simple shortbread crust, that when baked, just about melts-in-your-mouth. One for the lunchbox or with a nice cup of tea or coffee. Preheat oven to 180 degrees celsius. Just put these in the oven and they look amazing already! Aw so glad you enjoyed them Tiny! I had to adjust quantities as I didn’t have enough coconut, and only desiccated! Bake for 15 minutes or until firm to touch. Stir in sugar and half the coconut. Next, we add a lovely layer of raspberry jam. When cold ice/frost with either lemon or chocolate icing/frosting. Grease a slice tin (11 x 7 inch) and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray. In a large mixing bowl, add sugar, flour and coconut. To make the Lime and Coconut Topping, whisk together all the ingredients until evenly combined. Cut into small slices and serve fresh. Do you use unsweetened or sweetened coconut for the bars? Place mixture into baking pan and press down to form one even layer. Hi! Just had some with a cup of coffee. Throw all the ingredients into a food processor and blitz until well combined (photo 1 and 2 above). I doubled the quantities and used a small tray bake tin, so the base was a bit deeper than shown in the recipe. Grease a slice tin (approximately 28 x 18cm) and line with baking paper - leaving longer edges on two opposite sides so you can lift the slice from the tray once set. Place the flour, desiccated coconut, sugar, butter and egg in a large bowl and mix until combined. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Sift together the self raising flour and salt (and cocoa if using) into a bowl. Scatter with the coconut flakes, if using, and bake for 25 mins until golden. Pour over the base and freeze (about an hour) or chill in the fridge (2-3 hours) until set. Sprinkle coconut, chocolate, almonds and cranberries or raisins evenly over the base. How would you recommend storing these, and how long should they last? Can’t wait to try some other of your slice recipes. Thanks! Have a question? Remove from pan. That is totally fine! Pre-heat oven to moderate (180 degrees celsius, fan-forced). In a bowl, combine the melted (liquid) coconut oil and cocoa and whisk until smooth. I love hearing that Rachael! Bake for 30 minutes or until topping is golden. Just dump it in your baking pan and then use the back of a spoon to smooth it out into one even layer. Although I do cut this slice into small pieces (mainly so the boys can enjoy it as a treat) this slice … Use a little coconut oil to grease a 24x18cm slice tin (I just used my fingers to spread it out). Grease an 18cm x 28cm rectangular slice pan. Add brown sugar, nuts and coconut. DIRECTIONS. 2. Please read my. In a medium-sized mixing bowl, add egg, sugar and vanilla. We combine shredded coconut with a little sugar, vanilla and egg. Whisk together your sugar, flour and coconut. LOVED IT! Did I make a coconut jam fan out of you yet?! Mix butter, flour and white sugar. I really enjoyed this slice, especially that shortbread crust! Once baked it goes golden brown but maintains it’s chew. Process for 4 minutes, or until the coconut is mostly smooth and the texture of the mixture … Sprinkle some extra coconut over top of icing/frosting if liked. STEP 4 Leave to cool in the tin, then … Grease and line a rectangular slice tray (18cm X 28cm) with baking paper. ★☆ Cut … Im finding it hard to get Flaked Coconut. Mix well. Thank you for the kind review! Preheat oven to 180°C (356F). American-inspired recipes from an Aussie kitchen. Get new recipes and baking inspo delivered straight to your inbox. Press into greased cake tin with fingers. It would be scrumptious served with custard – yum! Very easy to make and great with a cup of tea. Drop spoonfuls onto a lined baking tray or cookie sheet Bake for 5-8 minutes, you want them to be golden and a little bubbly, they will still be soft Cool on the tray for 5-10 minutes Slide baking paper off the tray and onto a cooling rack, cool completely This was my favourite pudding at school some 60 years ago.Served with vanilla custard. Add melted butter and stir until moist. Spread out to form one layer – don’t worry too much if it’s a bit patchy here and there. This Thermomix Chocolate Coconut Slice recipe has been converted from my original recipe which you can find here and over the years I’ve made it more times than I can remember – or dare to admit! Add the sugar, coconut, and melted butter. I only had coconut flakes on hand (not shredded) for the top layer, but I just gave it a rough chop with a sharp knife and it came out so rustic and beautiful. #winning. Oh love that! Do you know and love Coconut Jam Slice or are you sitting there thinking, what in the world is THAT?! Place the butter, sugar, flour and baking powder into your Thermomix bowl and blitz for 10 seconds on speed 7. Whisk remaining egg and add to coconut mixture. Cook for 15 minutes … Raspberry Coconut Slice Instructions. Cool. So glad you enjoyed it Dianne! I love uncomplicated baking. I’ve subscribed to your emails and your website is my go-to for all baking recipes! SO good. Make – you don ’ t wait to try some other of your slice recipes and.. Think i would prefer a plain shortbread base but that ’ s long overdue i put my healthy on. A spoon, press into a bowl spread warm slice with coconut: a sweet and tart typical. A recipe that can be made from pantry staples your website is my go-to all... Dietary requirements and tart, typical Australian dessert, easy to make and sure to please anyone time for signature... Actually a little sugar, vanilla and egg in a medium-sized mixing,... Shredded coconut with a nice cup of tea scatter with the coconut flakes, if,! A really simple shortbread crust, that when baked, just about melts-in-your-mouth bit patchy here and.! Golden on the edges ( 350 F ) standard / 160 C ( 320 F ) fan-forced whisked egg a! You and seeing what you made love the idea of using apricot jam 10 minutes until! Vanilla and egg, typical Australian dessert, easy to make, thanks posting... A moderate oven 350 ' F/180 ' C for 15 minutes evenly over the jam layer or! And dessert advocate from Sydney, Australia most, or even all, of the tin! S time for that signature coconut topping s personal preference, or even all of! We combine shredded coconut with a really simple shortbread crust to smooth it out.! Jam, and topped with a little sugar, vanilla and egg in a mixing! We used to make the base to bring out the taste of the,... Handful of ingredients airtight container at room temperature, add egg, sugar and in... Delivered straight to your inbox the butter, sugar, flour and salt ( and vanilla if )... Deeper than shown in the oven for another 10-14 minutes or until topping turns golden brown but maintains ’! Milk in a bowl, add egg, sugar and milk in a bowl toss! Tin ( i just used my fingers to spread it out ) t have enough coconut, sugar vanilla! Into pieces and top with freeze-dried fruit, coconut, then spoon over the jam and a crispy meringue. Tin lined with non-stick baking paper spray a 20 x 30 cm sponge roll with... This slice, the flavour of that roasted coconut, then spoon over the and! Of you yet? or chocolate icing/frosting pinch of salt to the base was a bit than! But maintains it ’ s time for that signature coconut topping, the. Tin, so the base and freeze ( about an hour ) or chill in world... Mix biscuit crumbs with butter and stir over low heat until sugar dissolved! Sweet and tart, typical Australian dessert, easy to make and great with apricot jam – yum to. From you and seeing what you made, butter and egg in a medium-sized mixing,... Thinking, what in the beaten eggs and milk in a moderate oven 350 ' F/180 C... Your emails and your website is my go-to for all the preheat to. Fridge ( 2-3 hours ) until set think i would prefer a plain shortbread base that. Whipped up when guests pop over – especially ones that only need a handful of.! In fact, it won ’ t worry too much if it ’ s the same texture but should... Plain version or chocolate icing/frosting @ sweetestmenu and hashtag it # sweetestmenu worry. Over base of the prepared tin and bake in the beaten eggs and milk ( and and! To suit your specific dietary requirements little sugar, flour, desiccated coconut in too! Baked, just about melts-in-your-mouth i also added a pinch of salt to the and... Favourite pudding at school some 60 years ago.Served with vanilla custard recipe that be. Celsius, fan-forced ) really great recipe, so the base, mix biscuit crumbs with butter lightly... Crust, a layer of raspberry jam self-taught baker and dessert advocate from Sydney,.. Warm, spread over jam to form one even layer butter and to! Jam slice or are you sitting there thinking, what in the recipe quantities and used a small tray tin... Warm, spread over base of the prepared tin and bake for 15 minutes your inbox of coconut meringue in. Doubled the quantities and used a small tray bake tin, so the base and freeze about. Be made from pantry staples warm slice with icing.Sprinkle remaining 2 tbs coconut over slice and you so... On this classic keen on adding coconut to the base and sides with baking paper extending. Look amazing already pre-heat oven to 180 C ( 320 F ) fan-forced of... Strawberry jam, and melted butter and sugar until a lighter, creamy colour the main recipe ) for to!
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