Coconutslice Recipes

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EASY COCONUT SLICE



Easy coconut slice image

Found this easy recipe in a magazine. It only has a few ingredients and is simple to make.Though the recipe is called a slice...it is more of a cake.

Provided by Ivana

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup self raising flour
3/4 cup caster sugar
1 cup desiccated coconut
125 g butter, melted
2 eggs
1/2 cup milk
extra icing sugar, for dusting

Steps:

  • Grease a 19cm x 29cm slice pan and line with baking paper.
  • Sift flour into a large bowl; stir in sugar and coconut.
  • Make a well in the centre.
  • Add combined butter, eggs and milk; mix well.
  • Pour into prepared pan.
  • Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
  • Stand slice in pan for 5 mins; cool on wire rack.
  • Serve slice warm or cold, cut into squares.
  • Dust with extra icing sugar.
  • Decorate with berries if you wish.

Nutrition Facts : Calories 625.5, Fat 35, SaturatedFat 22.8, Cholesterol 176.8, Sodium 276.9, Carbohydrate 71.8, Fiber 1.6, Sugar 45.8, Protein 8.2

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

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.

CHOCOLATE COCONUT SLICE



Chocolate Coconut Slice image

Chocolate Coconut Slice

Provided by kevinhancock

Time 40m

Yield Makes Slices

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/160C fan/Gas 4. Line a shallow 20 x 30cm tin with baking paper. In a small saucepan or microwave oven, melt the butter and leave it to cool.
  • In a large bowl, mix the coconut and sugar together, then add the melted butter and lightly beaten eggs and stir to combine. Stir the chopped chocolate through the mixture.
  • Press the mixture into the prepared tin and bake for 20 minutes until firm. Leave the slice in the tin for about 5 minutes after you’ve removed it from the oven, then cut into rectangles and transfer onto a wire rack to cool completely

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

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

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