Louise slice

Blackcurrant coconut slice with tea

An oldie but a goodie. A classic Kiwi favourite gracing biscuit tins around the country since ages ago.

Ingredients:

  • Blackcurrant coconut slice with tea150g butter
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 4 eggs, separated
  • 2 cups flour
  • 2½ tsp baking powder
  • 1 jar of jam (we used boysenberry but raspberry or blackberry is also great)
  • ½ cup sugar
  • 1½ cups desiccated coconut
  • ½ cup thread coconut

Method:

Line a 20cm x 30cm baking tray with baking paper and preheat your oven to 165 C.

Beat the butter and first measure of sugar until light and fluffy before adding the vanilla and then egg yolks, one at a time. Fold in the flour and baking powder and mix until it forms a dough.

Press the dough into your lined baking tray. Spread the jam evenly on top.

In a clean bowl beat the egg whites until they form soft peaks. Slowly beat in the sugar until the meringue is stiff. Carefully fold in the desiccated coconut before gently spreading over the jam.

Fan bake or 30 minutes, 10 minutes in sprinkling over the thread coconut. The slice is cooked when a light golden brown on top and a skewer inserted comes out clean.