Coconut Slices

I have always had a certain fond for coconut. I love the texture and the natural sweetness, and I am really fond of anything that is made with coconut.

I love coconut cupcakes, and cakey and topped with a lucious frosting and shredded coconut. I adore coconut cookies (especially Aunt Ferns), all crispy and buttery, very, very moreish. I'll have to bake a batch soon, I am thinking . . .



I love, Love, LOVE Coconut Cream Pie, and Coconut pudding . . . much the same thing really, except one is in a crust and topped with meringue.

My mom always made Feather Squares for us at Christmas time . . . a lovely sponge cake on the bottom with a layer of jam and then a coconut topped meringue baked on top. Something else I am going to have to make soon . . .



I love curries made with coconut milk, and don't get me started talking about Coconut Mounds bars . . .

Ok, so you get the point I am sure. I love coconut.

Probably why I adore these . . . do ya think?



*Coconut Slices*
Makes 10
Printable Recipe

Scrumptious buttery sponge base, with just a hint of orange, and chock full of dessicated coconut. What could make it any better . . . why a delicious macaroon type of frosting and toasted coconut on top! Moreish, incredibly moreish.

4 1/2 ounces softened butter
8 ounces caster sugar
2 large eggs, beaten
the finely grated rind of 1 orange
3 TBS fresh orange juice
150ml sour cream
5 ounces self raising flour
3 ounces desiccated coconut

Frosting:
1 egg white
7 ounces icing sugar, sifted
3 ounces desiccated coconut
about 1 TBS fresh orange juice

To Decorate:
about 1/2 cup of shredded coconut, toasted



Pre-heat the oven to 180*C/350*F. Butter a 9 inch square cake tin and line it with parchment paper. Set aside.

Rub the sugar and the orange peel together until it gets really fragrant, then cream it together with the butter until light and fluffy. Beat in the eggs gradually. Stir in the orange juice and sour cream. The mixture will look curdled. Whisk together the flour and coconut. Fold this in with a metal spoon, then spread the batter into the prepared pan. Bake for 30 to 35 minutes, until risen and firm to the touch.

Place on a wire rack to cool in the tin for 10 mnutes before lifting out to finish cooling on the rack.

Lightly beat the egg for the frosting, just enough to break it up, a bit foamy. Stir in the icing sugar and desiccated coconut, along with enough orange juice to mix to a thick paste. Spread this over the cooled cake. Top with the shredded toasted coconut and then leave to set before cutting into slices to serve.



Note - the frosting contains a raw egg white. If this concerns you, use a vanilla buttercream frosting instead and top with the toasted coconut.