COCONUT SLICE
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
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.
EASY COCONUT SLICE
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
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
BLACKCURRANT COCONUT SLICES
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
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
CHOCOLATE COCONUT SLICES
"I search all year long for new recipes to try and give away to friends and family, and I make hundreds of cookies each year. These cookies taste just like a Mounds bar." -Linda Kappelt, Linesville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour. , In another bowl, beat cream cheese and vanilla until smooth. Stir in coconut and nuts. Refrigerate for 1 hour., Shape dough into an 8-1/2x6-in. rectangle. Shape coconut mixture into an 8-1/2-in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic and refrigerate for 2-3 hours or until firm., Cut into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 91 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY-COCONUT SLICES
My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. -Judy Olson, Whitecourt, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 32 bars.
Number Of Ingredients 11
Steps:
- In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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