Belinda Jeffery’s Coconut and Caramel Slice

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Belinda Jeffery’s Mix & Bake is one of my all-time favourite cookbooks and it is the delightful original source from which I’ve adapted this Coconut and Caramel Slice. Pretty much every recipe in this book is a taste winner and it makes a wonderful gift for those who love to bake. This easy slice is excellent for hospitality because it makes a large quantity in one baking effort (so you can cater for more than one event in one baking session) and the coconutty caramel flavour atop the crumbly vanilla base it so very hard to go past. The quantities below make a very large slice and costs $8 to make (up to 40 pieces), though if you don’t need such a large amount, simply halve all the quantities and you will have a slice that neatly fits into a standard 28x18cm sized lamington tin for around $4. Easily freezable and with a refrigerated shelf-life of over a week, this is a great option to keep ahead of a busy week of hospitality opportunities or for even just a moments quiet rest with a cuppa and a good book.

Base

  • 2 1/4 cups/335g plain flour
  • 1/2 cup/80g icing sugar
  • 250g cold butter
  • 1 teaspoon vanilla extract

Topping

  • 3 eggs
  • 2 tablespoons coconut cream
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 45g butter, melted and cooled
  • 1 cup/220g firmly packed brown sugar
  • 1 tablespoon plain flour
  • 1 1/2 cups/105g shredded coconut
  • 50g flaked almonds for topping
  • icing sugar for dusting (optional)
  1. Preheat oven to 180 degrees, (170 if fan forced) and line a large 32x24cm slice tin with baking paper.
  2. Combine all the ingredients for the base in a food processor and press evenly into the bottom of the tin. Set food processor aside and don’t wash it up yet. Bake the base for 20-25 mins until slightly golden. Set aside to cool. Reduce oven to 150 degrees, (140 if fan forced).
  3. While the slice is cooling slightly, put sugars and flour in the already used food processor and process together. Pull out the blade and gently stir in the shredded coconut. Set aside.
  4. In a large bowl, combine eggs, coconut cream, vanilla extract and melted butter using a whisk. Gently fold dry ingredients from the food processor into this wet mixture. Gently tip the whole topping mixture over the base and spread evenly. Sprinkle over the flaked almonds and bake for around 45 minutes, though start checking earlier. Slice is cooked when the topping feels set and the whole thing is evenly golden.
  5. Cool to room temperature and cut into squares or fingers as desired. This slice cuts especially well when cut with a large, sharp straight-edged knife and after spending some time in the fridge. Enjoy!
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