This is one of those slices that has been around FOREVER… It is a cakey slice with jam then coconut on the top. It always seemed too sweet and a bit dry for me. However, I have found with this recipe, that the home made APRICOT AND RUM JAM and the addition of the apricots and almonds in the top make this a very delicious slice. It is still sweet, but isn’t it nice to have something little sweet with a good cup of tea or coffee! Come on you know you want to try it!

I remember first having this at an afternoon tea that was put together by the CWA (Country Women’s Association) for all the new teachers in the area, when I first started teaching in Corowa, on the NSW, VIC border… It was the old fashioned one with strawberry jam and just coconut topping, but it was a little bit of home when I was a long way from home and the lovely ladies, made me feel so welcome!

The CWA is an amazing institution in Australia, usually found in country areas of Australia, hence the COUNTRY part, but I just found out that they have a hall in Southport and continue to bake and do fundraiser for charities and events. They also have a wonderful cook book that you can purchase, that I’m sure would include a variation of this particular slice. I must say that the scones and tea at the Royal Easter Show made by the ladies of the CWA, were the best I had ever tasted!

Normally this is called just Coconut slice, but because I have changed it around to add apricot jam and apricots, I thought it was important to acknowledge it in the title of this yummy version!

This recipe makes 50 medium slices using the large 25cm, by 35cm baking dish. You can cut it smaller to get more slices, but WHY? 🙂

The apricots in the top mixture are dark, as they don’t have any sulphates in them, to keep them the bright orange colour.

Ingredients – Base

180g Butter (softened)

3/4 Cup (160g) Castor Sugar

2 Eggs

2/3 Cup (110g) Self Raising Flour

1 1/2 Cups (240g) Plain Flour

2 Cups (480g) Spreadable, Apricot and Rum Jam*

NB* You can use any apricot jam if you don’t want to make you own. Also to make the Jam a little more spreadable you can mix it with a couple of tablespoons of water.

Ingredients Top

2 Eggs

1/4 Cup (50g) Castor Sugar

1 Cup (80g) of Desiccated Coconut

1 Cup (100g) of Ground Almond**

1 Cup (150g) Whole or Chopped Apricots (I use sulphate free, which is why they look brown in the photo. I also tend to leave them whole as they get chopped when you cut the slice)

**NB if you have a nut allergy or don’t want to use almonds just add 2 cups of coconut instead of 1.

Method  – Base

1. Prepare a large slice tin (25cm – 35cm) with baking paper and preheat oven to 180ºC.

2. Cream softened butter and sugar (from base ingredients) until light and fluffy.

3. Add eggs, one at a time until well combined.

4. Add flour and mix well into a stiff batter.

5. Spread batter evenly into the bottom of the prepared slice tin.

6. Spread apricot jam evenly over the base.

7. Scatter coconut and apricot topping over the base and jam, leaving space so you can see the jam and bake at 180ºC for 35 minutes.

8. When cooled, place in the fridge and cut when completely cold.

Method – Coconut Topping

1. Beat eggs and sugar until light and fluffy.

2. Mix in coconut, ground almonds and apricots and mix well.

3. Scatter over base and apricot jam and cook as instructed.

THERMOMIX METHOD

This recipe was made in the TM31 and can be made on manual in the TM5

Before starting, you can pre mill whole almonds and or coconut both at 10 seconds/speed 9.

Method  – Base

1. Prepare a large slice tin (25cm – 35cm) with baking paper and preheat oven to 180ºC.

2. Place sugar into a clean, dry mixing bowl and mill 10 seconds/speed 9.

3. Add Butterfly and secure into place. Add softened butter and mix 30 seconds/speed 4, scrape down the bowl and then mix 3 minutes/speed 4.

3. Add eggs, into the mixing bowl and mix 30 seconds/speed 3.

4. Add flours and mix 10 seconds/speed 4, scrape down the bowl and repeat.

5. Spread batter evenly into the bottom of the prepared slice tin.

6. Spread apricot jam evenly over the base.

I know I said evenly… but just get it the best you can 🙂

7. Scatter coconut and apricot topping over the base and jam, leaving space so you can see the jam and bake at 180ºC for 35 minutes.

8. When cooled place in the fridge and cut when completely cold.

Method – Coconut Topping

1. Place butterfly into the mixing bowl and secure, then add eggs and mix 1 minute/speed 4.

2. Place sugar on top of the beaten eggs and mix 2 minutes/speed 4.

3. Measure in coconut, ground almonds and whole or chopped apricots and mix 20 seconds/speed 3.

4. Scatter over base and apricot jam and cook as instructed.

I hope you enjoy this quick and easy to make slice that you can pull together with things that are normally in your pantry! It freezes really well and is great for lunch boxes too!

Don’t forget to pop in and let me know what you think. You know I love hearing from you!

Enjoy Irresponsibly!

Liz xx

If you like this recipe maybe you might enjoy these?

Apricot and Rum Jam (Thermomix Method Included)

Jam Drops and living with 5 girls (Thermomix Method Included)

Chilli Jam (Thermomix Method Included)

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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