Strawberry, Almond and Coconut Slice

 

 

 

My days can be busy. With a family to run around after and clean up after, a girl sometimes needs a happy-ever-after. And in my case, that means coffee with something sweet in the afternoon, before the school bus pulls up and the madness starts again.




Strawberry, Almond and Coconut Slice
adapted from here
Makes 12

For the Base:
200g plain flour
140g unsalted butter, at room temperature
80g caster sugar
60g desiccated coconut
1/2 teaspoon baking powder
Pinch of fine sea salt
2 tablespoons cold water

For the Filling:
150g strawberry jam
170g fresh strawberries, sliced

For the Topping:
45g caster sugar
1 large egg
60g rolled oats
40g sliced almonds
15g desiccated coconut

Make the Base:
Preheat the oven to 180C. Line a 27 cm x 17 cm baking tin with baking paper. Set side.

Put the flour and butter into a large mixing bowl and rub together with your fingertips until the mixture resembles course breadcrumbs. Add the caster sugar, coconut, baking powder and salt. and toss the mixture together to combine. Add enough cold water to bring the dough together. Try not to over work the dough. Press it into the prepared tin and bake until golden, about 15 - 20 minutes. Sete aside to cool.

Make the Filling:
Spread the jam over the cooled base and top with a layer of sliced strawberries.

Make the Topping:
In the bowl of an electric mixer fitted with the whisk attachment, whisk the caster sugar and egg together on medium-high speed for 5 minutes, until fluffy. Turn the mixer off and use a spatula to fold in the oats, almonds and coconut. Pour the mixture over the strawberry filling, spreading to the edges.

Bake for 15 - 20 minutes or until the top is golden. Leave to cool in the tin before slicing into squares.