The holidays always remind me of the times spent on the Natal North coast and the local shop that always had coconut ice and peach sherbet in these huge glass jars. Here is a really fancy version of coconut ice layered into these delicious slices and toped with icing. These are incredibly sweet but so delicious. The kids will love making these… and if you can get them to sell a few for some holiday pocket money, al the better.
What you need
½ teaspoon vanilla essence
¼ cup caster sugar
1 egg yolk
1 cup flour
¼ cup maizena (corn flour)
1 heaped tablespoon desiccated coconut
2 cups desiccated coconut
1 cup caster sugar
2 eggs beaten
½ cup glace cherries roughly chopped
1 cup icing sugar
1 tablespoon milk
Take a baking tray and lightly grease with butter, then cover with wax paper.
In a mixing bowl, combine the butter, vanilla essence, caster sugar and egg yolk and beat it until it is smooth and well combined. Sift in the flour and maizena, then add the coconut and stir to combine.
Lightly flour a surface and knead the dough for a minute or two until smooth. Separate into 2 portions and set aside.
Now combine all of the filling ingredients together in another bowl and mix well. Set aside
In a pot over a very low heat add the caster sugar and butter and combine, then add 1 tablespoon of milk and mix until it is thick but easy to spread. You may need a little extra milk, but see how it feels first.
Press the one half of the dough into the based of the baking sheet, This is a 19x29cm baking sheet, spreading it evenly over the base. Spread over a layer of the filling, using it all and then place another layer of dough over the top. (The second piece of dough needs to be rolled out large enough to cover the baking sheet and is best done by placing a layer of wax paper on your surface, then the dough and then another layer of wax paper over it. Roll out the dough, remove the top layer of wax paper and then invert over the tray and removing the last layer of wax paper.)
Press it down lightly and trim the edges with a knife.
Place in a 160 Celsius oven for about 30 minutes until the top begins to brown.
Remove from oven and allow to cool, then spread a layer of the icing over the top, sprinkle with coconut and leave to cool completely.
When it’s completely cooled, cut into squares with a sharp knife.
These are great folks and well worth the effort. here is a straight forward coconut ice recipe