Cranberry Coconut Slice
Makes 20 pieces • Prep 15 mins • Cooking 45 mins
Feel free to swap the cranberries for raspberries or any other seasonal fruit. We just love the tart flavour of the cranberries. And same goes with the nuts; walnuts or toasted hazelnuts would also be delicious here. A really easy, handy slice recipe – we hope you like this one.
What you’ll need
1 ¼ cups The Healthy Baker Self Raising Flour
1 lemon lemon zest
⅓ cup icing sugar
115 grams cold butter, cut into cubes
1 cup caster sugar
1 ½ cups frozen or dried cranberries
½ cup almonds, roughly chopped
1 cup desiccated coconut
Preheat oven to 180C and grease and line a large loaf tin.
Combine 1 cup of the flour, the lemon zest and the icing sugar in a medium-sized bowl. Add the butter and rub in with your fingertips until mixture resembles coarse breadcrumbs. Press evenly into the cake tin and bake for 15-20 minutes or until a pale golden colour.
Combine the sugar, remaining flour and eggs in a bowl (use the same one as before and don’t worry about washing it, it won’t matter!). Pour this mixture over your baked base and top with the berries, nuts and coconut. Return to the oven and bake for a further 30 minutes or until the topping has turned a gorgeous golden brown.
Let cool then cut into squares and store in an airtight container.