Coconut strawberry slices.

My New discovery is coconut oil (coconut butter). Without flavour and scent it is really great and can substitute butter when making shortcrust pastry.
Putting together coconut foam and strawberry jam was really cool!! Just try it!



Coconut and strawberry slices

Makes 4 slices 11x4cm

Ingredients:

125g wholemeal flour
40g icing sugar
65g coconut oil
1 tablespoon water, approximately
1 egg, separated
6 tablespoons caster sugar
6 tablespoons shredded coconut



Method:

1. Preheat oven to 200C. Grease 4 mini pans, or small lamington pan.
2. Sift wholemeal flour into large bowl; rub in coconut butter, stir in icing sugar. Add egg yolk and enough water to mix to a firm dough. Knead on floured surface until smooth. Press over base of prepared mini pans (lamington pan). Bake in 200C oven about 10 minutes or until lightly golden.
3. Meanwhile, beat egg white in a small bowl with electric mixer, until soft peaks form; Gradually add caster sugar, whisking well with each addition. Gently stir in shredded coconut
4. After 10 minutes ( cake is lightly golden) reduce oven temperature to 160C. Quickly spread strawberry jam over hot base; Spoon the white egg and coconut mixture over the jam.
5. Bake for another 15-20 minutes until topping is lightly brown.
6. Cool in pan; cut into slices

Enjoy :-)