Ava’s Easy Sweet Coconut Slice

A soft, gently sweet coconut slice made with simple pantry staples. This is the kind of bake you can rely on, easy to prepare and always well received. Perfect for lunchboxes, morning tea or something to share. It is also gluten free

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Course: Dessert, sweets

Cuisine: modern australian

Diet: Gluten Free

Prep Time: 10

Cook Time: 30

Servings: small slices

Calories: 231kcal

Author: Nellie Kerrison | Relish Mama

Cost: $12

Equipment

20 x 30 cm baking tray
Baking paper
Large mixing bowl
medium heatproof bowl or small saucepan (for melting butter)
Wooden spoon or spatula
measuring scales
spoon or offset spatula (for pressing and smoothing mixture)

Ingredients

250 g desiccated coconut
200 g caster sugar
120 g butter melted and cooled
2 large eggs lightly beaten
200 g chocolate pieces milk, dark or white — your choice
150 g frozen raspberries or mixed berries

Instructions

Preheat the oven to 180°C.
Line a baking tray (approx. 20 x 30 cm) with baking paper.
Melt the butter in a microwave-safe bowl or saucepan over low heat.
In a large bowl, combine the coconut and sugar. Add the melted butter and eggs and stir well to combine.
Fold through half of the chocolate. Press the mixture into the lined tray.
Scatter over the remaining chocolate and the raspberries, gently pressing them into the surface.
Bake for approximately 30 minutes, or until firm and golden on top. Allow to cool in the tin.

Notes

Note — This slice is flourless, so it may feel slightly soft if served on the day, but it firms up beautifully as it cools.

Nutrition