Jam and marshmallow coconut slice
This gourmet version of coconut slice isn't only perfect with a cuppa, but would also make a gorgeous gift. Just wrap slices in Cellophane and tie with a pretty bow.
- 20 mins preparation
- 35 mins cooking
- Makes 20 Item
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Ingredients
Jam and marshmallow coconut slice
- 200 gram butter, at room temperature
- 1/2 cup caster sugar
- 1 egg
- 1 1/2 cup plain flour, sifted
- 1/3 cup desiccated coconut
- 1/3 cup milk
- 3/4 cup raspberry jam
- 250 gram packet marshmallows
- 1 cup (75g) toasted shredded coconut
Method
Jam and marshmallow coconut slice
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1Preheat oven to 180°C (160°C fan-forced). Lightly grease an 18cm x 28cm slice pan.
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2In a large bowl, cream butter and sugar, using an electric mixer, until light and fluffy. Beat in egg. Stir in flour, desiccated coconut and milk. Mix until well combined.
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3Press mixture evenly over base of prepared pan. Bake for 20-25 minutes or until golden and cooked through. Set aside to cool for 10 minutes. Spread jam evenly over base. Chill for 10 minutes or until firm.
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4Arrange marshmallows over jam. Bake for 8-10 minutes or until marshmallows have softened. Sprinkle with shredded coconut. Chill for 4 hours or overnight until firm.
Notes
Store in an airtight container. Not suitable to freeze.
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