Women's Weekly Vintage Edition: Ginger coconut slice

This slice has everything you could possibly want in an afternoon treat; sweet, zesty and packed with coconut, no-one will be able to resist.

  • 20 mins preparation
  • 30 mins cooking
  • Makes 8
  • Print


Ginger coconut slice
  • 60 gram butter, chopped
  • 1 tablespoon golden syrup
  • 1 cup (150 g) self-raising flour
  • 1 1/2 teaspoon ground ginger
  • 1/2 cup (110 g) caster sugar
  • 1/2 cup (45 g) coconut
  • 1 egg, lightly beaten
Lemon icing
  • 1 1/2 cup (240 g) icing sugar mixture
  • 40 gram soft butter
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice, approximately


Ginger coconut slice
  • 1
    Combine butter and golden syrup in a medium pan and stir over heat until the butter is melted. Stand until warm.
  • 2
    Stir in sifted dry ingredients, sugar, coconut and egg; press mixture over base of greased 19 cm x 29 cm rectangular slice pan.
  • 3
    Bake in a moderate oven for about 30 minutes or until lightly browned and firm. Cool in pan.
  • 4
    To make lemon icing, sift icing sugar into small heatproof bowl and stir in butter, rind and enough juice to make a stiff paste. Stir over hot water until spreadable.
  • 5
    Spread the slice with lemon icing and leave to set.

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