Berry and coconut slice

  • 20 mins preparation
  • 50 mins cooking
  • Makes 16 Item
  • Print


Berry and coconut slice
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour
  • 1 teaspoon ground cinnamon, plus 1/2 teaspoon extra
  • 3/4 cup sour cream
  • 2 tablespoon milk
  • 150 gram punnet blueberries
  • 120 gram punnet raspberries
  • 125 gram strawberries, hulled, chopped (see tip)
  • 1/3 cup shredded coconut
  • icing sugar, for dusting


Berry and coconut slice
  • 1
    Preheat oven to moderate, 180°C. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
  • 2
    In a large bowl, using an electric mixer, cream butter, sugar and vanilla together until light and fluffy.
  • 3
    Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
  • 4
    Sift flour and spice together then lightly fold into creamed mixture, altemately with combined sour cream and milk, beginning and ending with flour Fold berries through.
  • 5
    Spread mixture lightly into prepared pan. Sprinkle with coconut.
  • 6
    Bake for 45-50 minutes or until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar and cut into squares. Store in an airtight container.


125g strawberries is half a punnet

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