Coconut Bars

Makes:  10 bars

INGREDIENTS

125g unsalted butter, plus extra for greasing

225g golden caster sugar

2 eggs, beaten

finely grated rind of 1 orange

3 tbsp orange juice

150ml sour cream

140g self-raising flour

85g FreshLife Desiccated Coconut

Frosting:

1 egg white

200g icing sugar

Approx 1 tbsp orange juice

To decorate:

50g FreshLife Shredded Coconut, lightly toasted

about 1 tbsp orange juice

METHOD

  • Preheat the oven to 180°C. Grease a 23cm square cake tin and line the base with baking paper.

  • Cream together the butter and caster sugar until pale and fluffy, then gradually beat in the eggs. Stir in the orange rind, orange juice and sour cream.

  • Fold in the flour and desiccated coconut using a metal spoon.

  • Spoon the mixture into the prepared cake tin and level the surface. Bake in the oven for 35-40 minutes, or until risen and firm to the touch.

  • Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.

  • For the frosting, lightly beat the egg white, just enough to break it up, and stir in the icing sugar and desiccated coconut, adding enough orange juice to mix into a thick paste.

  • Spread over the top of the cake, sprinkle with toasted shredded coconut, then leave to set before slicing into bars.

 
Baking, SnacksSarah BlazeyDesiccated Coconut, Shredded Coconut