DONNA HAY

Co­conut slice.

Sunday Herald Sun - Stellar - - Con­tents - By Donna Hay

A win­ning com­bi­na­tion of nos­tal­gic flavours, this dessert is an in­stant crowd-pleaser. ½ cup (110g) caster sugar and melted 1 egg rasp­berry jam

TOP­PING

2 egg whites

STEP 1 Pre­heat the oven to 180°C. Place the self-rais­ing flour, des­ic­cated co­conut, caster sugar, un­salted but­ter and egg in a large bowl and mix to com­bine. Us­ing the back of a metal spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. STEP 2 Place in the oven and cook for 15 min­utes or un­til golden brown. Spread the rasp­berry jam in an even layer over the base. Set aside to cool com­pletely. STEP 3 While the base is cool­ing, make the top­ping. Place the des­ic­cated and shred­ded co­conut, egg whites and caster sugar in a medium bowl and mix un­til com­bined. Sprin­kle the co­conut mix­ture over the jam and cook for 12–15 min­utes or un­til golden brown. STEP 4 Set aside in the tin to cool com­pletely be­fore slic­ing to serve. Makes 20.

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