Apricot and coconut slice

Photo: Simon Lambert
Photo: Simon Lambert
The combination of fresh, tangy apricots with a buttery dough and coconut really makes this simple slice a delight.

It’s so delicious it can be enjoyed as a dessert as well.

Makes 12 squares

600g fresh, ripe apricots, halve and remove stones

¼ cup water

¼ cup sugar

2 cups flour

225g butter, cold

¾ cup sugar

1 tsp baking powder

pinch salt

2 cups coconut


Begin by cooking the apricots into a thick pulp.

Cut the apricots into small pieces and place in a medium-sized pot. Add the water and sugar and cook over a moderate heat until the apricots start to pulp (about 8 minutes). Stir occasionally as you don’t want them to catch on the bottom of the pot.

When the consistency is thick and pulpy, remove from the heat and lightly mash to remove any large pieces. Set aside.

Line a 25cm x 15cm dish (approx) with baking paper.

Place the flour in a medium-sized bowl. Grate the cold butter into the flour. Using your fingers, quickly work it into the flour before it melts.

Add the sugar, baking powder and salt. Combine well.

Add the coconut and gently squash the dough mixture together.

Evenly press about two-thirds of the mixture into the base of the dish.

Spread over the apricot pulp.

Scatter over the remaining dough and bake for 25-35 minutes or until golden.

Cool before cutting.


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