Saturday, March 22, 2008
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!!
1 cup coconut
1 tablespoon confectioners sugar
1/2 cup milk
2 oz butter
1/4 cup brown sugar
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.
2 cups of coconut
2 tablespoons of confectioners sugar
1/4 cup of milk.
1 oz of butter
1/8 cup brown sugar
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.