Coconut Fruit Mince Slice Recipes

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COCONUT FRUIT MINCE SLICE

Make and share this Coconut Fruit Mince Slice recipe from Food.com.

Provided by Missy Wombat

Categories     Bar Cookie

Time 2h40m

Yield 1 batch

Number Of Ingredients 25



Coconut Fruit Mince Slice image

Steps:

  • FRUIT MINCE: Place all ingredients except almonds and brandy into a deep ovenproof dish and mix thoroughly.
  • Cover with foil and bake in an oven at 120 C for an hour.
  • Stir mincemeat halfway through cooking.
  • Leave to cool before adding almonds and brandy.
  • Keep refrigerated until ready to use- it will keep for up to a month in the fridge.
  • BASE: Cream the butter and sugar until light and fluffy.
  • Stir in the flour.
  • Mix well and press evenly into an 18 x 23 cm tin that has been lined with greased greaseproof paper.
  • Bake at 180 C for 10 minutes until pale golden.
  • TOPPING: Beat eggs, sugar and vanilla until thick and creamy.
  • Stir in the mincemeat and coconut.
  • Mix well.
  • Fold in the combined flour, baking powder and salt.
  • Spread topping evenly over the base.
  • Return to the oven and bake for a further 20-30 minutes until the fruit mince setting is set.
  • When cool, cut into fingers and store in an airtight container.

Nutrition Facts : Calories 4732.7, Fat 234.7, SaturatedFat 123.4, Cholesterol 690.1, Sodium 2139.5, Carbohydrate 592, Fiber 49.8, Sugar 470, Protein 59.7

100 g apples, cored,finely chopped
25 g butter
75 g raisins
75 g sultanas
75 g currants
50 g raw sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mixed spice
1 orange, juice of
1 orange, zest of
1 lemon, juice of
1 lemon, zest of
125 g sliced almonds
30 ml brandy
100 g butter
50 g raw sugar
175 wholemeal self-rising flour
2 eggs
100 g raw sugar
5 ml vanilla essence
175 g desiccated coconut
1 tablespoon whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt

BLACKCURRANT COCONUT SLICES

Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer

Provided by Sara Buenfeld

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 10



Blackcurrant coconut slices image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
  • To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
  • To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
  • Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

100g butter , plus extra for greasing
100g plain flour
100g white caster sugar
85g desiccated coconut
3 large egg yolks (save the whites for the topping)
4-5 tbsp blackcurrant jam (with whole blackcurrants)
3 large egg whites
75g white caster sugar
50g desiccated coconut
handful coconut flakes (optional)

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