Coconut Slice Recipe with Pink Grapefruit

Coconut and pink grapefruit slices

Name: Coconut and pink grapefruit slices
Total time: 1 h 15 min
Yield: Cuts into 16 squares
Ingredients: 50g desiccated coconut plus 2 tbsp to serve; 125g cold salted butter diced; 100g plain flour; 75g spelt or wholemeal flour; 50g golden caster sugar; 1 pink grapefruit zested; to serve icing sugar; 4 large eggs 2 separated; 200g golden caster sugar; 25g cornflour; 25g plain flour; 2 large pink grapefruit juiced to make 200ml, measured after sieving out the bits; 2 lemon juiced to make 50ml; a few drops (optional) pink and orange food colouring

Published: April 15, 2018 at 10:05 AM

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Cuts into 16 squares

Easy

Total time: 1 hr and 15 mins

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

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Alternatives

Complete the dish

Bake these coconut and grapefruit slices, then check out our grapefruit drizzle cake, grapefruit and poppy seed cake, grapefruit upside-down cake and more grapefruit recipes.

Ingredients

Nutrition

50g desiccated coconut

plus 2 tbsp to serve
125g cold salted butter

diced
100g plain flour
75g spelt or wholemeal flour
50g golden caster sugar
1 pink grapefruit

zested
to serve icing sugar

TOPPING

4 large eggs

2 separated
200g golden caster sugar
25g cornflour
25g plain flour
2 large pink grapefruit

juiced to make 200ml, measured after sieving out the bits
2 lemon

juiced to make 50ml
a few drops (optional) pink and orange food colouring

Nutrition: per serving

kcal218
fat10g
saturates6.2g
carbs27.4g
sugars17g
fibre1.4g
protein3.7g
salt0.2g

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.

Try more of our coconut baking recipes here...

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