Almond and coconut slices

    55 min

    These delicious almond and coconut slices are always a hit at the coffee mornings that I host. You can experiment with using different kinds of nuts for a nice variation.

    20 people made this

    Serves: 12 

    • For the base
    • 75g margarine, at room temperature
    • 120g caster sugar
    • 2 egg yolks
    • 2 teaspoons almond extract
    • 2 tablespoons milk
    • 170g self raising flour
    • 1 pinch ground nutmeg
    • For the topping
    • 2 eggs whites
    • 120g caster sugar
    • 65g desiccated coconut
    • 12 glace cherries
    • 65g flaked almonds

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 160 C / Gas 3. Grease a 20x30cm deep baking tin.
    2. For the base:

    3. In a mixing bowl, cream together the margarine and sugar until pale and fluffy. Add the egg yolks, almond extract and milk. Fold in the flour and nutmeg until just incorporated. Transfer the mixture to the prepared baking tin.
    4. For the topping:

    5. In a clean bowl, whisk the egg whites with an electric handheld whisk until soft peaks form. Gradually mix in the sugar and coconut. Spread evenly over the base and sprinkle with cherries and flaked almonds.
    6. Bake in the preheated oven for 45 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin. Once cooled, use the baking parchment to help you lift the cake out of the tin. Cut into squares and serve.

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