Coconut Slice

This is a really delicious coconut slice. It's baked as a flat mixture about 1-2 cm thick then used as a base for my Ice-Cream Bomb . But it's really nice just to eat on its own or you might like to break it into pieces and serve along side vanilla ice-cream. You can also make a chocolate icing and mix in some desiccated coconut then spread over the top - now you have coconut rough! Delicious with a cup of coffee!

Let me know what you think if you give it a try, it's one of my highlights reading your comments.

Let get cooking!

You will need:

• 150 grams butter
• 1/2 cup sugar
• 3/4 cup coconut
• 1/4 cup fresh cream
• 1 cup flour
• 2 tablespoons cocoa
• 1 egg - separated

Add the cream to the coconut and stir it through until the coconut is evenly moist. Put this aside for 30 minutes so the coconut can adsorb all of the cream.

Melt the butter in a saucepan then remove from heat. Add in the sugar and mix it through until well combined. Making sure the butter/sugar mixture isn't too hot add the egg yolk and stir it through quickly. Now it is time to add the soaked coconut/cream mixture. Stir well, then pour the mixture into a clean bowl.

Sieve the cocoa to remove any lumps then add it to the flour and mix it well to combine. Tip the flour/cocoa mix into the butter mixture and fold it through. To fold, use a rubber scraper/spatula to cut down the center of the mixture then around the side about half way and over the top. Keep going until it is all incorporated. Folding just adds air to the mixture so it is light and aerated.

In a bowl whisk the egg white with electric beaters or a hand whisk if want some exercise, until soft peaks form.

Tip the egg white into the chocolate mixture and fold it through just like before as best as you can.

Choose the size of the tins that you would like to use and line them with baking paper. Layer your mixture to about 1-2 cm high if you're making a base (as I am) for my <Ice-Cream Bomb>, or 2-3cm thick for a coconut rough slice. I used one big cake tin, a little cake tin and two ramekins. Bake in a 180 degrees C (356 F) oven for around 25 minutes, just keep an eye of it so it doesn't burn.

Take the coconut slice out of the oven, remove from tins and leave to cool. As you can see we have already started to enjoy as it was so nice, but I managed to keep enough for my ice-cream bomb.