Buttermilk coconut slice

    (3)
    1 hour 5 min

    You can't go wrong with these heavenly little cakes. Perfect for cake sales or school fetes. The delicious base is crisp on the bottom, and topped with a light, moist and heavenly spiced cake.


    68 people made this

    Ingredients
    Serves: 24 

    • 250g caster sugar
    • 175g dark brown soft sugar
    • 250g plain flour
    • 110g butter, softened
    • 40g desiccated coconut
    • 60g chopped walnuts
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 egg
    • 225g buttermilk
    • 1 teaspoon vanilla extract
    • 125g icing sugar
    • 1 tablespoon milk

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 20x30cm tin.
    2. In a medium bowl, combine the sugar, dark brown soft sugar, flour and butter; rub together until the mixture is in coarse crumbs. Remove 400g of the mixture to another bowl, and reserve the rest.
    3. Stir the coconut and walnuts into the 400g of the sugar mixture. Pat firmly into the greased tin. Stir the bicarb, salt and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the base in the tin.
    4. Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using icing sugar and enough of the milk to give it a drizzling consistency. Drizzle over cake before cutting into slices.

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