Country Women’s Association cake champion Merle Parrish shares her very own slice recipe, using coconut, brown sugar and a hint of vanilla.
- 1 cup self-raising flour
- 1 cup desiccated coconut
- 1 cup brown sugar
- pinch of salt
- 125 g butter, melted
- 1 tsp vanilla essence
- 1 ½ cups icing sugar
- 40 g softened butter
- ¼ cup lemon juice
- desiccated coconut, to sprinkle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 20 minutes
Setting time 20 minutes
Preheat oven to 180°C. Grease a 26 cm x 16 cm (base measurement) slice tin and line with baking paper, hanging over the two long sides.
Combine the flour, coconut, brown sugar and salt in a mixing bowl, and make a well in the centre. Add the butter and vanilla and mix until evenly combined. Press into the prepared tin, smoothing the surface with the back of a spoon. Bake for 20-25 minutes, until golden brown. Set aside to cool completely.
To make the icing, sift the icing sugar into a bowl and add the butter and lemon juice. Use a wooden spoon to beat until smooth. Spread over the slice and sprinkly lightly with coconut. Leave for about 20 minutes, to set. Lift out of the tin, and cut into fingers to serve.
Recipe and image from Merle’s Country Show Baking: and Other Favourites by Merle Parrish (Random House Australia, $39.95, pbk).