Sunday, 6 July 2008

Traditional coconut slice

You know how in trashy films when aliens abduct someone and replace them on earth with an identical imposter – there’s always a moment when the imposter gives themself away by answering a question in a way the real person wouldn’t causing a friend or relative to become suspicious? Well, I think the CCM (Caked Crusader’s Ma) had such a moment this week. It was Thursday and we were speaking on the phone when she asked me, “What are you baking this week?”. I replied that I hadn’t really thought about it yet. Long pause. “It’s Thursday and you haven’t thought about it yet?” asked the CCM, concern starting to seep into her tone. Don’t panic my lovely readers, I haven’t been abducted by aliens. For some reason no recipe had grabbed me. And then I saw this one.

Pastry, jam and coconut. Perfection. Particularly lovely is the layer of sticky, meringue like coconut. There is a lovely mix of texture – the firm pastry base, the sticky jam and coconut filling topped off with the crisp toasted coconut flakes.

The pastry layer is pressed into the tin, so no need for any rolling:

Next is a generous layer of jam:

Finally the coconut toppings:

Personal milestone: typing out this recipe was the first time I have correctly spelled “desiccated” without spellchecker reminding me that it doesn’t have two S’s in it!

Cake doesn’t look much more traditional than this:

For the pastry base:
100g unsalted butter
200g self raising flour
50g caster sugar
2 egg yolks – save the whites for the topping

For the topping:
7 tablespoons raspberry jam
3 egg whites
100g caster sugar
150g desiccated coconut
Optional: toasted coconut flakes to scatter on top

How to make:

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Grease and line a deep baking tin approximately 18cm x 27cm.
- First make the pastry. Rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the sugar, then add the two egg yolks.
- Bring the dough together and add up to 2 tablespoons of water to get a nice moist dough.
- Press the dough into the base of the tin. I use bulldog clips to hold the paper lining to the edge of the tin. If you don’t do this, you will find the paper moves about as you’re pressing the pastry into the tin.
- Spread the jam evenly over the pastry.
- Now make the topping. Whisk the egg whites until very soft peaks start to form. Keeping the whisk going, gradually whisk in the sugar until you get to the soft peak stage.
- Fold in the desiccated coconut and spoon over the jam and pastry.
- Scatter with coconut flakes (optional).
- Bake for 20-30 minutes until the coconut toppings looks set and just starting to turn golden. Mine took 30 minutes.
- Cool in the tin.
- Bask in glory at the wonderful thing you have made.
- Eat.


Cakespy said...

I'm basking in the glory...I love coconut, so this one is a must-try for me!!

glamah16 said...

In usual Caked Crusader fashion you pulled it togther. All is sweet in the world.

Anamika:The Sugarcrafter said...

dear caked crusader
A lovely read it is and equally well is the outcome..well done !

A&N said...

Wow, that looks heavenly! Never seen a combination of jam and coconut before. Gorgeous recipe!

Beth said...

Sounds delicious. Made some strawberry jam the other day so perhaps a potential candidate for using some of it up!

Emiline said...

Your bars tempt me! They look amazing.

Dee said...

i would have spelled it with two Ss :( See, I can't even figure out how to spell the plural of S.

Love the cake, cos I sure do love my coconut :)

Margaret said...

I could use some of my home made desiccated coconut in this wonderful recipe.
You've certainly made a good coconut slice.
I can see that you have been extremely busy making lots of other tempting cakes etc.

Big Boys Oven said...

oh this is awesome, a sweet I really miss!

marye said...

that looks fantastic! COuld you just email me a slice? Please?

Dee said...

Hi again. I have a little something for you on my blog. Do pop over when you can :)

Cakelaw said...

This looks wonderful! My Mum used to make this - thanks for the recipe.

Lore said...

Love the looks of the dessicated coconut slightly browned on top and feel the same about the last step: "eat" :D

Swati: Sugarcraft India said...

What an astonishing slice this is..Love the amalgamation of coconut with jam and cake....

Kevin said...

Raspberry and coconut slices sound great!

Katie said...

That looks delicious. I've been looking for a recipe like this - thanks.

cakietin said...

I used to make this as a child and loved it! It was an Australian Women's Weekly recipe, which my mum always used.