Recipe By @__cookingwithkate__
Kate’s Coconut & Strawberry Slice is so classy, even Kath & Kim would call it effluent.
This retro beauty looks like it belongs on a doily-covered plate at a neighbourhood BBQ, but tastes like it’s straight out of a bougie organic café. Sweet and coconutty with a pop of strawberry jam and a soft-baked base, it’s the kind of treat you’ll be eyeing off, saying “look at moi” before sneaking the last slice into your handbag.
Perfect for arvo teas, post-swim snacks, or when you’re craving a hit of nostalgia—trackies on the couch and all.
Made with Raw C Organic Virgin Coconut Oil, it’s rich, moist and downright delicious—without needing 45 ingredients or a trip to the fancy grocer.
Iconic. Simple. Suburban chic. How noice. How different. How delicious.
Ingredients
- 1cup of shredded coconut
- 1egg
- 3tbsp of honey or maple syrup
- ¼cup of Raw C Organic Virgin Coconut Oil, melted for the coconut topping
- ¼cup of raw sugar
- ¼cup of plain flour
- ½cup of Raw C Organic Virgin Coconut Oil, melted for the base
- ½cup of desiccated coconut
- 1½cups of plain flour
- ⅓cup of strawberry jam
Method
- Combine the desiccated coconut, plain flour, melted Raw C Organic Virgin Coconut Oil, honey (or maple syrup), and egg in a mixing bowl. Mix until well combined.
- Press the mixture evenly into a lined baking tray to form the base.
- Spread the strawberry jam over the base in an even layer.
- To create the topping, mix the shredded coconut, plain flour, raw sugar, and melted Raw C Organic Virgin Coconut Oil in a small bowl.
- Sprinkle the coconut topping evenly over the jam layer.
- Bake at 180°C for 18–20 minutes or until golden brown.
- Allow to cool completely before slicing into squares.
Enjoy!
