Coconut Slice

Method

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1. Heat the oven to 180°C / 350°F and line a 20 cm square tin with baking paper.

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2. Rub the butter into the flour and icing sugar until it looks like breadcrumbs, then squeeze it into a dough. Press it into the base of the tin.

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3. Bake the base for 15 minutes, until pale gold. Spread the jam over it while it is still warm.

   Mark done Start 15 min timer

4. Whisk the eggs and sugar until pale, then stir in the coconut and vanilla. Spread evenly over the jam and press it down.

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5. Bake for 25 minutes more, until the topping is golden brown.

   Mark done Start 25 min timer

6. Cool completely in the tin, at least 1 hour.

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7. Mix the icing sugar, butter, boiling water and colouring until smooth and thick. Spread over the slice, leave to set for 20 minutes and cut into 16 squares.

   Mark done Start 20 min timer

Chef’s Tips

• Press the topping right to the edges of the tin. Exposed jam burns.
• Ice only when the slice is cold. Warm slice melts the icing into a puddle.
• Cut with a hot, dry knife for clean squares.

Pairing Suggestions

• A cup of tea
• Fresh strawberries
• Coffee

Storage & Reheating

Keep in an airtight container up to 5 days. Freeze un-iced squares for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.