Coconut Carrot Slices Recipes

COCONUT CARROT SLICES

Steps:

• Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
• Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

COCONUT SLICE

Steps:

• Sift together the self raising flour and salt (and cocoa if using) into a bowl.
• Add the sugar, coconut, and melted butter.
• Mix well.
• Stir in the beaten eggs and milk (and vanilla if using).
• Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
• When cold ice/frost with either lemon or chocolate icing/frosting.
• Sprinkle some extra coconut over top of icing/frosting if liked.
• Cut into bars or squares.