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Toasty Coconut Bakewell

Toasty Coconut Bakewell

 
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Method

  1. Preheat the oven to 190°C/gas 5.
  2. Roll out the pastry and use to line a 23 cm flan tin. Prick the base all over with a fork to prevent the pastry from puffing up.
  3. Place a piece of baking paper over the pastry and fill with baking weights or dried beans. Bake the pastry blind for approx 4 mins in hot pre-heated oven. Remove the weights or beans and the paper and bake for a fur ther 4 minutes. When the base is light and crisp remove and leave to cool slightly .
  4. Spread the pastry base with a layer of raspberry jam.
  5. In a mixing bowl cream the sugar and butter together until light and fluffy, then little by little beat in the eggs.
  6. Next, fold in the desiccated coconut and flour, then add the almond essence. Spread the mixture over the jam and level off evenly. Finish by sprinkling with a little more coconut.
  7. Bake for 45 - 50 minutes until the filling has risen and is light golden brown in colour. To test, inser t a clean knife or skewer in the centre - this should come out clean. Remove from the oven and leave to cool slightly before removing from the tin.
  8. Dust the Coconut Bakewell with a little icing sugar and serve.
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Ingredients

  • 225 g Today’s Shor t Crust Pastry
  • 5 tablespoons raspberry jam
  • 140 g caster sugar
  • 140 g butter softened
  • 3 medium size fresh eggs, beaten
  • 85 g MOIR’S Desiccated Coconut
  • 60 g Sasko Cake Flour
  • 1 teaspoon MOIR’S Almond Essence
  • An extra 30 g MOIR’S Desiccated
  • Coconut and icing sugar for dusting

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