Even though I understand coconuts are available year round, for me they are the essence of summer. Just the scent of coconut transports me straight to the beach no matter how far from one I may be. Conjuring memories of road tripping the NSW north coast with my surfer brother, coconut surf wax drifting through the haze from the boot outwards, coconut is the emblem of vacation. It also recalls golden days of childhood adolescence reaching for the
third fourth piece of coconut slice in that special tin of Mum’s, always and ever a family token. Memories aside, coconut has also captured my imaginations of the present this summer, and it’s been the feature ingredient on my mind these past few weeks. A morning tea at work this week gave me the perfect excuse to bring out an old and treasured family recipe for coconut slice that is so easy and quick to make that it can be done in half the time it takes to get to the supermarket and back.
Since I can’t be on a proper holiday this summer I’ve been making the most of what my home city has to offer, and Sydney in January really isn’t such a bad place to be. The roads are quiet, the nights are long and there’s plenty going on around town as part of the annual Sydney Festival. I couldn’t resist including some pictures from a recent trip to Palm Beach, Sydney’s northernmost beach and a beach haven/heaven for lovers of sunshine, surf, beach walking and lazy summer days.
My tips for this recipe are to make the slice a day ahead and to let the slice cool completely before icing. I tend to pour the icing on to the slice and pick up the tin to move it around, because if you use a knife or spatula the crumbs from the slice will mix into the icing. After icing, store in the fridge overnight before removing to slice and serve. This will ensure that you get nicely cut, even squares (or rectangles, if that’s how you like to roll).
125g unsalted butter, melted
1 cup self raising flour
1 cup desiccated coconut, plus extra to serve
1/2 brown sugar, firmly packed
~2 cups pure icing sugar
Juice of 1/2 lemon
Preheat oven to 180°C/350°F. Grease and line a 28 x 18 cm slice tin. Combine the flour, brown sugar and coconut in a bowl. Add in the butter and mix well. Press into the slice tin and bake for 20 minutes or until lightly golden. To make the icing, sift the icing sugar into a bowl and mix in the lemon juice. You may need to adjust the amounts to get the consistency you are after, which should not be too thick. Scatter the desiccated coconut over the slice and set in the refrigerator.
*Makes 18 squares.