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:




Ingredients:
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.