Bake in preheated oven at 165 degrees C for 15 minutes. I really enjoyed this slice, especially that shortbread crust! 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 Rate this recipe! American-inspired recipes from an Aussie kitchen. Bake for 30 minutes or until topping is golden. Lemon slice with coconut: a sweet and tart, typical Australian dessert, easy to make and sure to please anyone. Whisk together your sugar, flour and coconut. ★☆ Preheat oven to 180 degrees celsius. So glad you enjoyed it Dianne! This post may contain affiliate links. One for the lunchbox or with a nice cup of tea or coffee. ★☆ It’s super simple and easy to make – you don’t even need an electric mixer. 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 Stir through … 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. Fold in the desiccated coconut, then spoon over the jam layer. Would definitely make again! In a medium-sized mixing bowl, add egg, sugar and vanilla. Can’t wait to try some other of your slice recipes. DIRECTIONS. Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes. We love our easy slices that can be whipped up when guests pop over – especially ones that only need a handful of ingredients. Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation. Throw all the ingredients into a food processor and blitz until well combined (photo 1 and 2 above). Use the form below to submit your question or comment. Buttery Coconut Jam Slice made from scratch. This recipe is AMAZING!! Oh love that! Preheat oven to 180°C (356F). Aw so glad you enjoyed them Tiny! extending paper 2cm above pan edges. I also added a pinch of salt to the base to bring out the taste of the butter. 2. Press the mixture into a loaf tin lined with baking paper, place the mixture into the freezer to set, … See the video above for tips. Preheat oven to 160°C fanbake and line a 30cm x 24cm slice tin with baking paper. Add the sugar, coconut, and melted butter. Really great recipe, so easy to make, thanks for posting and btw, tasted great with apricot jam. Spread in an 20x30cm cake tin. Cut … A self-taught baker and dessert advocate from Sydney, Australia. Did you make this recipe? Raspberry Coconut Slice Instructions. Base. I’m not quite sure where the Coconut Jam Slice originated from, but here in Australia, it’s a morning tea staple. Don’t forget to rate the recipe and leave a comment below. Pour over the base and freeze (about an hour) or chill in the fridge (2-3 hours) until set. Mix all the Stir in the flours and sour cream, then press into the base of the lined tin, smoothing with the back … I recommend using the best quality jam you can afford because the flavour really shines through. Preheat the oven to 180°C (350°F). Spread out to form one layer – don’t worry too much if it’s a bit patchy here and there. Place mixture into baking pan and press down to form one even layer. #winning. Just put these in the oven and they look amazing already! Combine sugar and milk in a large saucepan and stir over low heat until sugar is dissolved. Made this? And you could have most, or even all, of the ingredients sitting in your pantry right now. I love hearing that Rachael! Press into greased cake tin with fingers. 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! Grease and line a rectangular slice tray (18cm X 28cm) with baking paper. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Sprinkle some extra coconut over top of icing/frosting if liked. ★☆. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Give it a good whisk for 30 seconds or so until combined. Sign up to the sweet club and get a free copy of our bake sale ebook delivered straight to your inbox. Whisk to … 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. One of the many things we used to make was an old fashioned Raspberry Coconut Slice. Spread this coconut meringue mixture over the jam. Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas. Combine the sugar, coconut, flour, self raising flour and cocoa in a medium bowl. It starts off with a really simple shortbread crust, that when baked, just about melts-in-your-mouth. That is totally fine! LOVED IT! Add one beaten egg then the flour. 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. So I saved this for the top and reduced the amount of butter in the base, keeping the flour and sugar quantities the same. Sift together the self raising flour and salt (and cocoa if using) into a bowl. And love the idea of using apricot jam – yum! Thank you for the kind review! Could i just use desiccated in the top too? STEP 4 Leave to cool in the tin, then … Hi Jessica, Thank you for your kind review! To make the base, mix biscuit crumbs with butter and cocoa. Place the butter, sugar, flour and baking powder into your Thermomix bowl and blitz for 10 seconds on speed 7. 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). Save my name, email, and website in this browser for the next time I comment. Hungry for more? 17 g Add 1 egg and the vanilla essence. Show me your bake! A recipe that can be made from pantry staples. Add brown sugar, nuts and coconut. Hi! Cream butter and sugar until a lighter, creamy colour. Using the back of a spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. I love uncomplicated baking. Cut into small slices and serve fresh. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Stir in sugar and half the coconut. Use a little coconut oil to grease a 24x18cm slice tin (I just used my fingers to spread it out). There is a dropdown selector you can use to have the recipe converted between metric and imperial. It’s the perfect morning tea treat! https://www.delish.com/cooking/recipe-ideas/a28225321/coconut-rice-recipe When cold ice/frost with either lemon or chocolate icing/frosting. Place flour into a large bowl. Cut into pieces and top with freeze-dried fruit, coconut and lime zest before serving. I love hearing from you and seeing what you made! And that’s what this Coconut Jam Slice is ALL about. 2. So it’s long overdue I put my healthy spin on this classic. to 180°C. Essentially, it’s actually a little bit of coconut meringue. Whisk remaining egg and add to coconut mixture. Hi Kayla, just unsweetened coconut for this one. Get new recipes and baking inspo delivered straight to your inbox. Add melted butter and stir until moist. Add the sugar, coconut, and melted butter. Spread warm slice with icing.Sprinkle remaining 2 tbs coconut over slice. Place coconut and extra sugar in a bowl. And finally, it’s time for that signature coconut topping. Process for 4 minutes, or until the coconut is mostly smooth and the texture of the mixture … @sweetestmenu It would be scrumptious served with custard – yum! While the base is still warm, spread over jam to form one even layer. The base is so buttery and moist. Cool. Let me break it down for you. To make the Lime and Coconut Topping, whisk together all the ingredients until evenly combined. 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. Beat eggs. 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). In fact, it’s the same one I use in my lovely Passionfruit Slice. It also has some desiccated coconut in it too, which adds both flavour and texture. Stir through shredded coconut. Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes. Please read my. Tag me Line base and sides with baking paper, one month. Oven temperatures are for conventional; if … Just dump it in your baking pan and then use the back of a spoon to smooth it out into one even layer. Remove from oven. Notify me of follow-up comments by email. Have a question? Whisk to combine. Sprinkle coconut, chocolate, almonds and cranberries or raisins evenly over the base. With a baked shortbread crust, a layer of raspberry jam and a crispy coconut meringue topping. They should keep well for a few days! 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. Place bake in the oven for another 10-14 minutes or until topping turns golden brown. Although I do cut this slice into small pieces (mainly so the boys can enjoy it as a treat) this slice … Add the coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor. In a large mixing bowl, add sugar, flour and coconut. And you are so welcome – thank you so much for the encouragement. In a large mixing bowl, add sugar, flour and coconut. Make a well in the centre and add to this the melted butter and lightly whisked egg. Coconut slice is an Australian classic. This was my favourite pudding at school some 60 years ago.Served with vanilla custard. Cook for 15 minutes … It starts with a buttery shortbread crust, next up is a layer of raspberry jam and finally, a topping of sweet coconut meringue. So easy too! We combine shredded coconut with a little sugar, vanilla and egg. Spoon over cold base, spreading evenly. 5 %. Do you know and love Coconut Jam Slice or are you sitting there thinking, what in the world is THAT?! How would you recommend storing these, and how long should they last? Did I make a coconut jam fan out of you yet?! Line the base and sides of a 28 x 18cm slice tin with baking paper and preheat your oven to 180 degrees. 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. Buttery cake like base smothered with strawberry jam, and topped with a scrumptious coconut mixture. ★☆ In a bowl, combine the melted (liquid) coconut oil and cocoa and whisk until smooth. 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. and hashtag it I hope you like it. This can also be made as a chocolate coconut slice. Stir in the beaten eggs and milk (and vanilla if using). Spray a 20 x 30 cm sponge roll tin with non stick baking spray. Thanks! Spoon evenly over strawberry mixture. Stir until well combined. 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