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Macadamia and coconut slice
Macadamia and coconut slice
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Prep Time:
85 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Ingredients:
  • 65.00 gm shredded coconut
  • 100g roasted unsalted macadamia nuts (see note)
  • 312.50 ml plain flour
  • 4.00 gm baking powder
  • 113.75 gm light olive oil
  • 165.00 gm raspberry jam
  • 84.98 gm milk
  • 1 egg
  • pure icing sugar, to serve
Instructions:
  • Preheat your oven to 170°C and generously grease an 18cm x 28cm slab pan with a 3cm depth. Line it with baking paper as well.
  • Sprinkle coconut on a baking tray and toast in the oven for 3 to 4 minutes until golden brown, stirring halfway through. Let it cool and then mix in finely chopped macadamia nuts in a large bowl.
  • Sift the flour and baking powder over the coconut mixture and stir to combine. Whisk together oil, jam, milk, and egg. Add this mixture to the coconut mixture and stir until well combined using a wooden spoon.
  • Transfer the mixture into the pan, ensure the surface is smooth. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Let it cool on a wire rack, dust with icing sugar, and cut into pieces before serving.

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