Name: Apricot and plum coconut slice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 125 gram butter, at room temperature, chopped; 3/4 cup brown sugar; 1 teaspoon vanilla extract; 2 eggs; 2 cup self-raising flour; 1 teaspoon ground cinnamon, plus 1/2 teaspoon extra; 3/4 cup sour cream; 2 tablespoon milk; 6 apricots, seeded, sliced; icing sugar, for dusting

Apricot and plum coconut slice

Topped with generous slices of fresh summer stone fruit, this apricot and plum coconut slice is absolutely delicious.

Makes 16 Item

Prep

20M

Cook

45M

Total

1H 5M

Skip to Recipe

Ingredients

125 gram butter, at room temperature, chopped

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cup self-raising flour

1 teaspoon ground cinnamon, plus 1/2 teaspoon extra

3/4 cup sour cream

2 tablespoon milk

6 apricots, seeded, sliced

icing sugar, for dusting

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 18x28cm slice pan. Line base and sides with baking paper.

2.In a large bowl, using an electric mixer, cream butter, sugar and vanilla together until lightly and fluffy.

3.Add eggs one at a time, beating well after each addition, scraping down sides of bowl.

4.Sift flour and spice together, then lightly fold into creamed mixture alternately with combined sour cream and milk, beginning and ending with flour.

5.Spread mixture into prepared pan. Press fruit slices into mixture.

6.Bake for 40-45 minutes or until cooked when tested with skewer. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely. Dust with icing sugar and cut into squares.

This cake freezes well. Cut into portions and freeze for lunchbox treats. Use nectarines, peaches or plums, if preferred.
Note

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