Very Berry Coconut Slice

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very berry coconut slice

With it’s light, coconut sponge base packed with berries and topped off with a coconut crumble, this slice is so nice!

I first made this slice for the family of a friend who was in hospital because everyone knows that cake makes everything better! My friend is quite the super mum and a sensational baker so I wanted a slice that would please her crowd and not just feed her crowd.

This slice ticks all the boxes because it’s super simple, freezer friendly and requires a handful of pantry/freezer staples. I have commitment issues so I haven’t specified any particular kind of berry, whatever you have will do. I’ve used blueberries, raspberries and a mixture of both and whichever I use, this slice is always hands down delicious!

This slice is super versatile too, it makes a tasty teatime treat, goes great in a lunchbox and is uber scrumptious served warm with some ice cream on the side. Nom nom!

What’s your berry of choice? Does your belly rumble for crumble too?

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Ingredients

250g self-raising flour

25g oats

200g brown sugar

200g cold butter, chopped

80g desiccated coconut

2 eggs, lightly beaten

300g frozen berries

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How to – Traditional

  1. Preheat oven to 180C. Lightly grease and line a 31cm x 17cm tin.
  2. Place flour, oats, sugar and butter in a large bowl and rub the butter into the flour mixture until you have pea-sized pieces. Stir through the coconut.
  3. Set aside 1 cup of the mixture.
  4. Add the eggs to the mixture and stir to combine. 
  5. Spread the mixture into the prepared tin and smooth with the back of a spoon. Scatter over the berries and then sprinkle the crumble mixture over the top. 
  6. Bake for about 40 minutes until golden and cooked through. Leave to cool in the tin and then cut into squares.
  7. Serve warm or cold with some ice cream and/or berries on the side.

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How to – Thermomix

  1. Preheat oven to 180C. Lightly grease and line a 31cm x 17cm tin.
  2. Place flour, oats, sugar and butter in TM bowl and mix for 10 seconds on speed 6.
  3. Add the coconut and mix the coconut for 10 seconds on interval speed.
  4. Set aside 1 cup of the mixture.
  5. Add the eggs to TM bowl and mix for 5 seconds on speed 4 and then combine for 25 seconds on interval speed. 
  6. Spread the mixture into the prepared tin and smooth with the back of a spoon. Scatter over the berries and then sprinkle the crumble mixture over the top. 
  7. Bake for about 40 minutes until golden and cooked through. Leave to cool in the tin and then cut into squares.
  8. Serve warm or cold with some ice cream and/or berries on the side.

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