Packed with little apricot bits, this coconut slice is best served with a zesty lemon icing. And be sure to bake a large batch, because Julie Goodwin’s apricot coconut slice can be frozen for later.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm slice pan. Lightly grease the baking paper.
Pour boiling water over the apricots in a medium bowl; let stand while assembling the rest of the mixture.
Sift flour into a large bowl and add coconut and sugar. Stir in butter, add eggs and milk. Fold through drained apricots.
Spread the mixture into the pan. Bake 30 minutes or until browned and cooked when tested. Cool for 15 minutes in pan before turning onto a wire rack.
In a small bowl, combine icing sugar and lemon juice. To pipe the icing over the slice, place the icing in a medium zip-lock bag. Snip off a very small corner of the bag and drizzle the icing over the slice.
