Coconut Slice

Coconut Slice


2 cups sifted icing sugar

¼ teaspoon cream of tartar

½ teaspoon vanilla essence

2 cups shredded coconut

2 cups desiccated coconut

1 395g condensed milk

Red food colouring- a few drops

Easter eggs to decorate


Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Sift the icing sugar in a large bowl, add cream of tartar, vanilla essence, coconut, condensed milk and mix well. Using your hands is best.

Half the ingredients and put a few drops of red food colour in one half and mix well.

Put the vanilla half in Delicake mould and press down.

Put the other half on top.

Chef note: use wet hand to help press down the ingredients.

Decorate with chocolate Easter eggs .

Put cake ware lid on and refrigerate.

Once set, remove sleeve upwards from the base. Cut & serve.

You can re-assemble sleeve and lid to store in the fridge.

« »