Saturday, March 22, 2008

Coconut Slice



As promised I made the Coconut Slice from the recipe box. I pretty much stuck to what was on the recipe card, and it turned out, but next time I would make a couple of drastic changes. I'm going give you the recipe as is (along with my little tweak) and then I'm going to give you the recipe for how you could do it next time. If anyone can improve on this - I'd love to hear about it!!

Original recipe:

1 cup coconut
1 tablespoon confectioners sugar
1/2 cup milk
2 oz butter
1/4 cup brown sugar
1 egg
1/2 cup self rising flour
1/8 teaspoon salt.
6 oz dark chocolate (I actually used Bakers Semi-sweet)
3 tablespoons vegetable oil

Soak coconut with icing sugar and milk. Meanwhile, cream butter and brown sugar, add egg, beat well. Fold in sifted flour and salt. Spread mixture into greased pan (I used 8 x 10). Spread coconut filling over the top. Bake at 350 F for 25 mins. Let Cool completely.

When cooled, melt chocolate and vegetable oil together. Mix well. Let cool slightly and then spread the chocolate over the coconut and then refrigerate until the chocolate has completely hardened, then you can cut it into squares.

New recipe:

2 cups of coconut
2 tablespoons of confectioners sugar
1/4 cup of milk.
1 oz of butter
1/8 cup brown sugar
1 egg
1/4 cup of self - rising flour
pinch of salt.
6oz dark chocolate (I actually used Bakers Semi-sweet)
3 tablespoons vegetable oil.

Same method as above.

So this is actually going to give a much thinner layer of the cakey base, more coconut and the same amount of chocolate, and I think will make it much more delicious than it already is!!

My husband thinks that I should have made it with a graham cracker crust. All Americans are obsessed with graham cracker crust and I don't think it's the answer for everything. The cakey base is what makes this slice quite unique.

12 comments:

pinkbowl baker said...

Can't wait to try this! I love coconut and chocolate together in any way shape and form! My change would be to make the topping a chocolate ganache, giving a creamier topping, rather than harder; just my preference. It looks just wonderful! thank you for a great recipe!

pinkbowl baker said...
This comment has been removed by the author.
lidiaeme said...

Please don't let your husband talk you into the graham cracker crust! This one is absolutely delicious and thanks for the recipe.

Cathie said...

Pinkbowl Baker, let me know how the ganache turns out!! Sounds good!

And I will never do the graham cracker crust!! Only for cheesecake!

Deborah said...

I agree with you - this would be great with more coconut! Can't wait to try it!

Secret Server said...

Instead of vegetable oil, I would use virgin coconut oil in the chocolate topping. If you get virgin oil, it will taste coconutty.

Kate said...

This looks heavenly, like a sliceable Mounds bar. I'm American and I sure don't want a graham crust. It's that light, cakey looking crust that appeals. I like the idea of a soft granache topping also, but I'm too lazy to make it. I'd use your melted chocolate technique. Also, I may throw slivered almonds across the top -- to turn the Mounds bar into an Almond Joy bar. :)

michelle @ the smackdown said...

i've never had a coconut slice before, but this looks right up my alley - like a mounds bar cake! i think upping the coconut was definitely the right idea.

Shari G said...

Coconut and chocolate...yum!

Elle said...

Chocolate and coconut--they were made for each other. That looks fabulous, and I'm with you, no graham crust on this one.

Kevin said...

That looks good! Chocolate and coconut go well together.

sweetrosie said...

That looks absolutely beautiful. I could put chopped cherries in the filling and make it into a Cherry Ripe slice! :)
Cathie - what exactly is a Graham cracker? Is it like a Jatz biscuit or a Sao? I keep seeing the term and have never really worked out what it is.
Honestly, this looks great - can't wait to try it :)