This easy, refreshing and vibrant coconut apricot slice is just perfect for picnics with friends.
Ingredients
- Melted butter, to grease
- Plain flour, to dust
- 185g butter, at room temperature
- 215g (1 cup) caster sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 120g (3/4 cup) self-raising wholemeal flour
- 115g (3/4 cup) plain flour
- 45g (1/2 cup) desiccated coconut
- 1kg btl apricot halves in syrup
Method
- Step 1Preheat oven to 180°C. Brush an 18 x 28cm lamington pan with melted butter. Dust with flour. Use an electric beater to beat butter and 115g (3/4 cup) of the sugar in a bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition to combine. Stir in vanilla.
- Step 2Sift the combined flour into a bowl. Gently fold into the butter mixture. Spread the mixture evenly over the base of the prepared pan. Sprinkle with the coconut.
- Step 3Drain apricot, reserving 125ml (1/2 cup) of syrup. Pat the apricot dry with paper towel. Arrange apricot, cut-side up, on the cake mixture. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
- Step 4Place remaining sugar and reserved syrup in a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 6 minutes or until syrup thickens. Pour syrup over apricots. Set aside to cool.
Nutrition
1285 kj
Energy
16g
Fat Total
11g
Saturated Fat
3g
Fibre
4g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
Picnic tip: Keep whole in the tin, covered with plastic wrap and foil, or cut into pieces and place in an airtight container
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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