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Coconut and Vanilla Slice

 coconut and vanilla slice

Coconut.

Vanilla.

Slice.

A few of our favourite things. I hope you enjoy it.


Coconut and Vanilla Slice

the coconut base

  • 1 cup macadamias
  • 1 cup desiccated coconut
  • 2 tablespoons honey
  • pinch of salt
  • the vanilla filling
  • 4 egg yolks
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • 1 teaspoon concentrated natural vanilla extract
  • the extras
  • desiccated coconut
  1. Preheat your oven to 175°C or 350°F
  2. Line a loaf tin with baking paper. My measures 19.5cm x 9.5cm.
  3.  Place the base ingredients into your food processor in the order listed above. Blend at high speed until the mixture is completely broken down and sticking together.
  4. Press the mixture firmly into the base of prepared tin. While it is cooking you can start on your filling.
  5. Bake for 12 minutes. Remove from the oven and leave in the tin to cool. It will be very soft but will firm up perfectly once cooled.
  6. To make the vanilla filling whisk the eggs and honey together until well combined. Pour the mixture into a small saucepan, add the remaining ingredients and continue to gently whisk the mixture over medium heat for 1 minute. Reduce the heat to low and continue to gently whisk for another 4 minutes or util the mixture is smooth and thick (the mixture should, at all times be smooth and becoming thick. If at any point it looks a tad lumpy remove it from the heat and continue to whisk). Pour the mixture into a small heat proof bowl and allow to cool.
  7. I am terribly inpatient so I popped the base into the fridge for ten minutes. I then covered the base with the somewhat cooled filling and a very generous sprinkle of desiccated coconut. I then placed the slice in the fridge for several hours to set. Anything from 4 hours to overnight would be perfect. The longer you leave it the firmer the vanilla filling will be.
  8. Enjoy.

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Coconut and Vanilla Slice
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