Coconut Belle Slice

Wow, so I really didn’t know where to start with this post. A month away on holidays has relaxed my brain to the point where it is now not cooperating (don’t ask how long it took me to get this far). It was a really, really good holiday. Not relaxing in the usual sense, since we were on a road trip and camping, but we had 3 and a half weeks away and most of it was spent in very remote areas of Australia, where there was no mobile or internet reception. Apart from the camera (which suffered a broken lens along the way… a new one should be arriving in a few days) and my ipad for reading books we had pretty well no use for any technology. It was a strange but lovely experience and I think partly why I have come home so chilled out.

A few highlights from the trip include amazing wildlife; lizards, emus and wedge tail eagles, exploring the barossa,  four wheel driving in the Flinders Ranges and the Birdsville Races. All so much fun.








And of course, one of the first things I wanted to do when we got home, was to bake something from Grandma’s recipes. So here I am with a really tasty slice recipe. It’s a fairly basic brown sugar slice base, that you then top with a coconut and brown sugar meringue. It’s sweet and chewy with a great coconut flavour and is only made better by a little bit of strawberry jam spread over the top. Actually, you could take it a step further and layer some jam in-between the base and the meringue if you wanted to jazz the slice up a bit more.


So to make the slice, just start by creaming the butter and sugar until light and creamy.


Then add the eggs (you will need 2 eggs for the recipe. 1 white is used in the meringue and the remaining 1 full egg and 1 egg yolk are used in the base) and beat well.


Add flour, milk, vanilla and lemon juice and beat until combined. Then you can spread the mixture into a greased and lined slice tray and set aside until you have made the meringue topping.

The meringue is simply made by beating the egg white until it forms stiff peaks and then slowly adding the brown sugar and the vanilla and mixing until fully combined. Finally you can fold in the coconut gently and then spread the mixture over the base and bake in a slow oven for 30 minutes.






Coconut Belle Slice

Serves 15
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
From book Adventures in kitchencraft
A sweet and chewy coconut slice.



  • 90g Butter (softened)
  • 3/4 cups Brown Sugar
  • 1 Egg
  • 1 Egg yolk (save white for meringue)
  • 1 1/2 cup Self Raising Flour
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Lemon Juice


  • 1 Egg White
  • 3/4 cups Brown Sugar
  • 1/2 teaspoon Vanilla
  • 3/4 cups Desiccated Coconut


Preheat oven to 150 degrees C

Cream butter and sugar until light and creamy. Add eggs and continue beating well. Add sifted flour, milk, vanilla and lemon juice and beat until combined.
Spread mixture into a greased and lined slice tin and set aside.
Beat egg white until stiff. Add sugar slowly and continue to beat until fully combined. Add vanilla and combine. Fold coconut gently into egg white mixture. Spread over base mixture and bake in a slow 150 degree C oven for 30 minutes.
Cut into squares in tin while hot. Leave in tin until cooled.
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