Slice of Wednesday: Strawberry Coconut Slice



I don't have a blogging schedule. I don't have a plan. It's all pretty freestyle. (You can tell, I know. Thanks.)

'Cept this Slice of Wednesday business. I didn't even give it any thought when I decided to commit to a slice a week. And how much fun is this?! I find myself looking up old slice recipes. I have a backlog! I'm getting requests from all corners and I even broke my own no-buying-cookbooks-in-2011 rule and bought a 2nd hand one on ebay last week, recommended by my extraordinary friend Leah. If she recommends a cookbook, I rush out and get it. What rule? Loose guideline.




I don't think it's quite as great as the Mayflower Retirement Village Gerringong Cookery Book but then that is a stand alone classic, frankly. 

Anyway, it's filled with awesome seventies slices. 

One caught my eye, a fabulous-sounding strawberry and coconut number. 

I'd seen a similar slice in an old Family Circle magazine, with a few differences, a bit less sugar primarily.

So here it is: Strawberry Coconut Slice. Based on the recipe in AWW 100 Delicious Biscuits and Slices and one I have cut out from a Family Circle magazine, no date. Sorry publishers. 



Strawberry Coconut Slice



1 cup plain flour

⅓ cup caster sugar

125g butter, melted

1 cup strawberry jam


2 eggs

2 tsp vanilla extract

2 cups coconut (use shredded or dessicated)

⅓ cup caster sugar



Preheat oven to 170°C. Line a slice tin (16cm x 26cm) with baking paper. 

Melt the butter in a saucepan and stir in the sugar then the flour. Press into the base of the tin and bake for 15 mins or until light golden. Cool for 10 mins, then spread jam over warm base.

For the topping, beat the eggs and vanilla together in a bowl. Stir in the coconut and sugar and spoon evenly over the jam, pressing down slightly. Bake for 20 mins or until golden. Set aside to cool for at least 3 hrs before cutting into squares.

Not the most beautiful slice I've ever seen, but delicious delicious delicious. Absolutely sure this would work beautifully with gluten-free flour in the base, possibly better than the wheat flour I used. 



Happy Wednesday, lovely folk.


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