Apple Coconut Slice

Apple and coconut is a perfect combination for a slice. This is an idyllic, delicious and moist cake for summer tea or a light dessert with ice cream.

Ingredients for 15 pieces

250 g Shortbread

1 tin diced apple (385 g)

⅓ Cup brown sugar (75 g)

1 tbsp cornflour (20 g)

¼ tsp cinnamon

1 cup caster sugar (225 g)

150 ml milk

2 cups desiccated coconut (175 g)

Method

Preheat oven to 180ºC. Roll the shortbread out to a thickness approx. 3 mm. and make holes with a fork all over the shortbread, before rolling onto a flat 29 x 19cm. baking tray lined with baking paper. Bake in the oven on 180º C for approx 12 min and cool for approx. 15 min.

Mix apple, brown sugar, cornflour and cinnamon and spread evenly on the shortbread sheet. Combine desiccated coconut, caster sugar and milk and spread evenly on top of the apple mix. Bake for approx 25 min. Set aside to cool cut into slices and store covered in the fridge.

Note: Apple coconut slice can be served warm as a dessert with ice cream of your choice or whipped cream and custard