Do you remember the coconut slice from years ago. Well this has the taste but with a twist



Ingredients:

3/4 cup self-raising flour

100g crushed plain biscuits I use Arnotts Marie you can use any brand

1/3 cup caster sugar

125g butter, melted

2/3 cup raspberry jam

4 cups icing sugar

2 1/2 cups desiccated coconut, plus 1 tablespoon extra

395g can condensed milk

1 tablespoon milk

Pink food colouring

Method :

1 Preheat oven to 180 C / 160 C fan forced. Grease n line a 26cm x 16 cm slice pan with baking paper extended at long sides to use as handles.

2. Combine flour, crushed biscuits and caster sugar in a bowl. Add butter, mix well. Spread mixture in base of prepared pan. Gently press to level and smooth.
Bake for 15 minutes or until lightly brown. Spread warm base with jam then set aside to cool.

3. Sift icing sugar into large bowl, stir in coconut, then condensed milk. Divide mixture into two portions in two microwave safe bowls.
Tint one portion with pink food colouring ( I use 2 drops). Microwave white portion in 30 second burst until it is spreadable . Spread white portion over biscuit / jam in pan.
Chill for 30 minutes

4. Microwave pink portion in 30 second bursts until spreadable. Spread pink portion over white layer. Sprinkle with extra coconut.

Cover and refrigerate for 3 hours or until set.
Cut into 24 slices

Notes :

Crush biscuits in food processor or place in zip plastic bag and bash with a meat tenderise or roll with a rolling pin

You can replace the raspberry jam with strawberry jam

 

[Maddison Dwyer]

@Suzanne rose your recipes are the best

 

[Ricci]

Yummo!!

 

[Suzanne rose]

Yummo!!

I used to make coconut slice for my grandparents they loved it . I loved the taste but I always felt is was way to sweet.

It's crazy this slice taste exactly like coconut slice but not so sweet ,

 

[Sethia Soliman]

Do you remember the coconut slice from years ago. Well this has the taste but with a twist

View attachment 9877

Ingredients:

3/4 cup self-raising flour

100g crushed plain biscuits I use Arnotts Marie you can use any brand

1/3 cup caster sugar

125g butter, melted

2/3 cup raspberry jam

4 cups icing sugar

2 1/2 cups desiccated coconut, plus 1 tablespoon extra

395g can condensed milk

1 tablespoon milk

Pink food colouring

Method :

1 Preheat oven to 180 C / 160 C fan forced. Grease n line a 26cm x 16 cm slice pan with baking paper extended at long sides to use as handles.

2. Combine flour, crushed biscuits and caster sugar in a bowl. Add butter, mix well. Spread mixture in base of prepared pan. Gently press to level and smooth.
Bake for 15 minutes or until lightly brown. Spread warm base with jam then set aside to cool.

3. Sift icing sugar into large bowl, stir in coconut, then condensed milk. Divide mixture into two portions in two microwave safe bowls.
Tint one portion with pink food colouring ( I use 2 drops). Microwave white portion in 30 second burst until it is spreadable . Spread white portion over biscuit / jam in pan.
Chill for 30 minutes

4. Microwave pink portion in 30 second bursts until spreadable. Spread pink portion over white layer. Sprinkle with extra coconut.

Cover and refrigerate for 3 hours or until set.
Cut into 24 slices

Notes :

Crush biscuits in food processor or place in zip plastic bag and bash with a meat tenderise or roll with a rolling pin

You can replace the raspberry jam with strawberry jam

Goodness, my mouth is watering! This looks absolutely delicious

 

[Irene Anthony]

Another delicious recipe from Suzanne - thank you

 

[Suzanne rose]

Needed to bump this one up from over 2 years ago

 

[Maddison Dwyer]

Still my favourite dessert @Suzanne rose