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Coconut and pink grapefruit slices

Name: Coconut and pink grapefruit slices
Total time: 1 h 15 min
Ingredients: desiccated coconut 50g, plus 2 tbsp to serve; salted butter 125g cold, diced; plain flour 100g; spelt or wholemeal flour 75g; golden caster sugar 50g; pink grapefruit 1, zested; icing sugar to serve; eggs 4 large, 2 separated; golden caster sugar 200g; cornflour 25g; plain flour 25g; pink grapefruit 2 large, juiced to make 200ml, measured after sieving out the bits; lemon 2, juiced to make 50ml; pink and orange food colouring a few drops (optional)

1 hour 15 minutes
Cuts into 16 squares
Easy

Check out our pretty coconut slices with tangy pink grapefruit. These sweet squares are easy to make and go perfectly with your afternoon cuppa

Published: April 15, 2018 at 10:05 am

Ingredients

desiccated coconut 50g, plus 2 tbsp to serve
salted butter 125g cold, diced
plain flour 100g
spelt or wholemeal flour 75g
golden caster sugar 50g
pink grapefruit 1, zested
icing sugar to serve

TOPPING

eggs 4 large, 2 separated
golden caster sugar 200g
cornflour 25g
plain flour 25g
pink grapefruit 2 large, juiced to make 200ml, measured after sieving out the bits
lemon 2, juiced to make 50ml
pink and orange food colouring a few drops (optional)

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6 and line a 23cm square, shallow tin with baking paper. Toast the coconut in a dry frying pan, stirring regularly until lightly browned. Put the butter, flours, sugar and half the toasted coconut in a food processor and whizz until the mixture comes together as a dough. Tip out of the machine and knead in the remaining coconut and grapefruit zest by hand. Press into the prepared tin as evenly as you can to make a flat base. Bake for 12-15 minutes or until lightly golden. Use the separated egg yolks from the topping to brush all over the base, then put back into the oven for another 5 minutes or until crisp.
Step 2

Meanwhile, make the topping. Whisk the 2 egg whites, 2 whole eggs, sugar and flours together until smooth. Whisk in both juices, plus a little food colouring, if you like, to get a pink, peachy hue.
Step 3

When the base comes out of the oven, lower the oven to 180C/fan 160C/gas 4. Give the topping a quick whisk, then pour the topping mixture over the base through a sieve, while the base is still hot. Bake for 12-15 minutes or until the topping is set and doesn’t wobble too much when shaken. Sprinkle with the last 2 tbsp of coconut and cool, then chill for 1 hour. To serve, dust a little icing sugar over the top and cut into squares.