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Recipe: Baked Coconut Blackberry Slice
Similar Categories: Baked, Coconut, Blackberry, Slice
Base
125 g (41/2 oz) unsalted butter
60 g (1/4 cup) caster (superfine) sugar
1 egg
1 teaspoon vanilla extract
185 g (11/2 cups) plain (all-purpose) flour
1 teaspoon baking powder
60 ml (1/4 cup) milk
Filling
175 g (1/2 cup) blackberry jam
250 g (1 cup) blackberries
Topping
100 g (31/2 oz) unsalted butter
5 tablespoons caster (superfine) sugar
2 eggs
225 g (21/2 cups) desiccated coconut
60 g (1/2 cup) plain (all-purpose) flour
Method
Preheat the oven to 180C (350F/Gas 4). To make
the base, cream the butter and sugar in a bowl
until light and fluffy. Add the egg and vanilla
extract and stir to combine. Sift the flour and
baking powder into the bowl and stir in with the milk.
Flour your hands and press the base evenly into a
greased and lined 30 x 20 cm (12 x 8 inch) baking
tin. Spread the base evenly with jam and sprinkle with blackberries.
To make the topping, cream the butter and sugar
in a bowl until light and fluffy. Add the egg and
beat until combined. Stir in the coconut and 1
tablespoon sifted flour, then stir in the
remaining flour. Spread the topping evenly over the blackberries.
Bake the slice for 30 minutes, or until golden.
Cover with foil and cook for another 5 minutes.
Remove from the oven and allow to cool in the tin
for 10 minutes. Cut into rectangles.
125 g (41/2 oz) unsalted butter
60 g (1/4 cup) caster (superfine) sugar
1 egg
1 teaspoon vanilla extract
185 g (11/2 cups) plain (all-purpose) flour
1 teaspoon baking powder
60 ml (1/4 cup) milk
Filling
175 g (1/2 cup) blackberry jam
250 g (1 cup) blackberries
Topping
100 g (31/2 oz) unsalted butter
5 tablespoons caster (superfine) sugar
2 eggs
225 g (21/2 cups) desiccated coconut
60 g (1/2 cup) plain (all-purpose) flour
Method
Preheat the oven to 180C (350F/Gas 4). To make
the base, cream the butter and sugar in a bowl
until light and fluffy. Add the egg and vanilla
extract and stir to combine. Sift the flour and
baking powder into the bowl and stir in with the milk.
Flour your hands and press the base evenly into a
greased and lined 30 x 20 cm (12 x 8 inch) baking
tin. Spread the base evenly with jam and sprinkle with blackberries.
To make the topping, cream the butter and sugar
in a bowl until light and fluffy. Add the egg and
beat until combined. Stir in the coconut and 1
tablespoon sifted flour, then stir in the
remaining flour. Spread the topping evenly over the blackberries.
Bake the slice for 30 minutes, or until golden.
Cover with foil and cook for another 5 minutes.
Remove from the oven and allow to cool in the tin
for 10 minutes. Cut into rectangles.
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