Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 18 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
18
- 1 1/2 cup desiccated coconut
- 1/2 cup self-raising flour
- 2teaspoons cornflour
- 1 cup plain flour
- 125grams butter, chopped
- 500grams strawberries, hulled, halved
- 2 eggs
- 2/3 cup caster sugar (save 40g for later)
Nutrition per serving
767kJ / 183Cal
767 Kilojoules or 183 Calories
9% of daily energy intake*
Protein
2.7grams
Fat
11.6grams
Carbs
16.8grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Strawberry and roasted coconut make for a delicious dessert. Bake this coconut slice using fresh or frozen strawberries depending on seasonality.
Method
Step 1 of 2
Preheat oven to 180°C. Grease a 30x20cm lamington pan and line with baking paper. Combine flours and sugar in a bowl. using your fingertips, rub butter into flour mixture until fine crumbs. Whisk 1 of the eggs and add to flour mixture, stirring until a dough forms. Knead on a lightly floured surface until smooth. Press dough evenly over the base of prepared pan. Bake for 20 minutes or until golden. Cool.
Step 2 of 2
Place strawberries and cornflour in a bowl and toss until combined. Spoon over cold base, spreading evenly. Place coconut and extra sugar in a bowl. Whisk remaining egg and add to coconut mixture. Stir until well combined. Spoon evenly over strawberry mixture. Bake for 30 minutes or until topping is golden. Cool. Remove from pan. Cut into squares and serve.
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