INGREDIENTS

Makes between 24 - 30
(depends on how large you cut them)

150 grams  [1 cup] self-raising flour

165 grams [3/4 cup] caster sugar

¼ teaspoon salt

80 grams [1 cup] desiccated coconut 

125 grams unsalted butter - melted

2 eggs

½ cup full cream milk

1 teaspoon vanilla extract

ICING

180 grams [1½ cups] icing sugar

25 grams unsalted butter - room temperature

1½ to 2 tablespoons boiling water

1 drop pink food colouring

2 tablespoons desiccated coconut

METHOD

Preheat your oven to 180C [350F] or 160C fan forced. Butter and line a 20 x 30 centimetre rectangular tin with baking paper.

Sift together the flour, sugar and salt before stirring through the coconut. Set aside.

Melt butter in a heat proof bowl set over a saucepan of simmering water, or alternatively in a microwave on medium. Set aside to cool for 10 minutes before stirring into dry ingredients.  (It is supposed to look very dry at this stage)

Add the lightly beaten eggs, milk and vanilla to the mixture and stir until smooth. 

Pour the batter into your lined baking tin and spread out evenly with a knife or an offset spatula. Bake for 25 minutes or until a toothpick inserted in the centre comes out with a few crumbs.

Set aside on a wire rack to cool slightly before icing.  

METHOD

Sift icing sugar into a bowl before adding the butter and boiling water. Whisk until smooth before adding the food colouring. 

Spread icing evenly across the slice base with a knife or an offset spatula and sprinkle with coconut. 

Allow to set - around 1 hour - before cutting into squares. 

Simply delicious! 

STORAGE

Store in an airtight container for up to two days; or they’ll keep in the refrigerator for up to a week.

TIPS + TRICKS

You want the icing to be quite thick in consistency to ensure it sets hard. So start with adding 1½ tablespoons of boiling water and add the remainder if you need to loosen it slightly.

Ice the slice when it is warm - it will make the icing easier to spread.