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iced coconut slice traybake
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Iced Coconut Slice Traybake

a triple layer slice with biscuit base and rich coconut layer, topped with buttercream
Prep Time20 minutes
Cook Time40 minutes
Course: Tea time treat
Cuisine: Northern Ireland
Keyword: iced coconut slice traybake recipe, fridge slice recipe, biscuit and coconut slice recipe
Servings: 24

Equipment

  • 1 18 cm x 28 cm rectangular traybake tin or 9" square tin

Ingredients

Biscuit base

  • 200 g digestive biscuits
  • 175 g butter
  • 115 g caster sugar
  • 10 g plain flour

Coconut layer

  • 160 g desiccated coconut
  • 1 397 g tin sweetened condensed milk

Icing

  • 115 g butter
  • 170 g icing sugar
  • few drops food colouring
  • few drops flavouring of your choice

Instructions

To make the base

  • Grease your tin lightly with a little bit of butter and line it with some non-stick baking paper. Preheat the oven to 160C (fan).
  • Crush the biscuits finely - you can do this by placing them in a large plastic bag and rolling with a rolling pin until no lumps remain.
  • Place the butter for the base in a large mixing bowl and heat in the microwave on full power for 30 seconds. Stir well. If any lumps remain unmelted you can return to the microwave and heat for a few seconds more, the time taken to melt completely will depend on the temperature of the butter before you start.
  • Stir in the crushed biscuits, sugar and flour until everything is evenly mixed then press the mixture firmly into the base of the lined tin. Make the top as smooth as possible. Bake for 15 - 20 minutes, until the base is light golden in colour. It will still be very soft but will harden on cooling. Allow to cool completely before adding the next layer.

To make the coconut layer

  • Empty the condensed milk into a mixing bowl and add the coconut, stir well until thoroughly mixed. Carefully spread the mixture over the cooled base, again making it as even as possible. Return to the oven and cook for a further 15 - 20 minutes, until light golden around the edges and firm to the touch. Again, allow to cool completely.

To make the buttercream

  • Soften the butter if it's too hard to whisk - microwave for 10 second intervals and stir well until it is the consistency of clotted cream. Add the icing sugar, food colouring and your choice of flavouring and whisk until light and fluffy.
  • Spread the icing over the cooled base and smooth the top. Chill for a few hours (this will make it easier to slice) then cut into approx 24 pieces (if using a rectangular tin) or 25 (if using a square tin).

Notes

These iced coconut slices keep well for up to a week, either at room temperature or they can be kept in the fridge if you prefer.