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Summer coconut slice

Summer coconut slice


  • 100 grams butter
  • ½ cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 cup flour
  • ½ teaspoon baking soda
  • ½ cup coconut
  • ½ cup (150 gram tub) sour cream
  • Syrup
  • 2 tablespoons caster sugar
  • ¼ cup water
  • Fruit
  • 1 punnet strawberries or 2 punnets boysenberries or raspberries
  • ¼ cup jam (same flavour as the berries)


  1. Beat the butter, caster sugar and vanilla essence until creamy. Add the eggs one at a time beating well after each addition.
  2. Sift the flour and baking soda together. Fold into the creamed mixture with the coconut and sour cream.
  3. Spread the mixture into a greased and lined 28 x 20cm sponge-roll tin. Bake at 180ºC for 15-20 minutes, until cooked.
  4. Make the syrup, boil the water and sugar together for 1 minute until the sugar has dissolved. When the cake is cooked, carefully drizzle over half the syrup. When cooked completely, turn the cake on to a serving plate.
  5. Decorate with the berries on top. Mix the ¼ cup of jam with the remaining syrup. Carefully decorate the berries with the jam.
  6. Serve the slice with whipped cream or yoghurt.

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