Summary: We Aussies love a good slice! And this household is no different. This particular one went down particularly well. Perhaps because we are particular? Anyway, Mr Ask & I managed to savage this slice and ate half of it in just two days. I had promised a taste to Mummy Ask, so I delivered the rest, even though she protested that she couldn’t eat that much (well, she could but she was endeavoring not to from a diet based point of view). So she in turn, shared some of hers with Sister Ask who shared with one of my nieces. And that’s how we ate the whole thing within 48 hours and I vowed to make it again for all. Some said this was like an iced biscuit, others said custard slice without the gooby texture and yet another said cookie dough balls dipped in buttercream. Either way it is a crowd pleaser and easy to make make too. I am often grossed out by flavoring essences but in this case, coconut essence was just the ticket! Go on, make this today and you can thank me tomorrow………..
- ½ cup coconut oil, softened
- 1 cup castor sugar
- 1 large egg
- 2 tblsp sour cream
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 2½ cups plain flour
- ½ tsp baking powder
- ½ tsp free flowing salt
- 1/2 (250g) block butter, softened
- 3 tblsp sour cream
- 1 tsp vanilla
- 1 tsp coconut extract
- 1 (500g)bag icing sugar
- 1 cup desiccated coconut, divided
- Preheat your oven to 180C and grease & line a 9″ x 13″ slice pan.
- In a large bowl, cream together the coconut oil and sugar for about until light and fluffy.
- Add the egg, sour cream and extracts, stir until well combined.
- Combine the flour, baking powder and salt.
- Slowly add the flour mix to the main mixture, stirring with a wooden spoon until everything is combined. It will feel like you’ll never get it all incorporated but patience grasshopper. The dough you make should be quite crumbly.
- Press the dough evenly into the prepared slice tin.
- Bake for 14-15 minutes until edges are barely golden in color.
- Allow to cool completely. It’s so hard to wait but you should or it won’t work. Don’t even make the topping until you’re ready!
To prepare the topping:
- Use electric beaters or a stand mixer to beat the butter, milk, extracts and icing sugar until light and creamy. Beat the life out of it, 10 mins if you can stand it. Think about someone who wronged you if that helps. We want fluffy!
- Fold in ½ a cup of coconut into the icing. Just by hand, we are suddenly gentle now.
- Spread the icing evenly over the top of the cooked base, maybe taste some for quality control. Sprinkle with remaining coconut and if you want to control shedding, press it in a bit.
- Chill. Or just slice into squares and serve. It is fine in the fridge uncovered, cut or otherwise.
You might also like
Leave A Reply