Coconut slices

Serve as a cold summer slice or douse in custard when the sun goes down

It’s been a fun and frenzied week of baking at Finchley WI. Last Sunday WI members donated a gorgeous array of biscuits, cookies, cakes and a rainbow of macarons (thank you Cindy Robert of Petit Gâteau) for Avenue House’s summer fair followed by a pop-up tea-room yesterday as the Olympic torch came through town. These Coconut Slices, taken from The WI Vintage Teatime went down a treat. They’re SO incredibly easy to make and serve over 20 – good news for big crowds. Perfect with a hot cup of tea.

COCONUT SLICES

  • 100g/4oz soft margarine
  • 100g/4oz caster sugar
  • 3 egg yolks
  • 225g/8oz self-raising flour
  • 5 tablespoons raspberry jam

TOPPING

  • 3 egg whites
  • 85g/3oz caster sugar
  • 140g/5oz desiccated coconut
  1. Pre-heat the oven to 180°C/350°C/Gas Mark 4. Grease a 30 x 20 cm (12 x 8 inch) Swiss roll tin.
  2. Cream the margarine and sugar together and add the egg yolks and flour slowly to make a very stiff mixture.
  3. Pour the mixture into the prepared tin and spread it out evenly, right into the corners, Spread with raspberry jam.
  4. Whisk the egg whites in a clean bowl until stiff peaks form and then add the sugar and coconut. Whisk again until the sugar has dissolved.
  5. Spread this mixture on top of the jam and bake for 20-30 minutes until the meringue is golden. Leave to cool and cut into slices.

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Published in: on July 26, 2012 at 6:19 pm  Comments (1)  

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One CommentLeave a comment

  1. Simple, easy yet a tasty treat for snacks. Thanks for sharing this recipe. I hold a lot of group activities in my home with my church members and I can definitely try this!


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