These slices are a coconut lover’s heaven the frosting alone will make you wise for another portion.
Ingredients
- 1 cup (130 g) unbleached plain/all-purpose flour
- 2 tablespoons cornflour/cornstarch
- 1 teaspoon baking powder
- pinch of salt
- pinch of ground turmeric
- ⅔ cup (55 g) desiccated coconut
- ½ cup (100 g) sunflower oil
- ⅔ cup (180 g) brown rice syrup
- 2 tablespoons plain soy milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
Frosting
- 5 tablespoons cornflour/cornstarch
- 1⅔ cups (365 ml) vanilla-flavoured soy milk
- ½ cup (100 g) raw/unrefined brown sugar
- ¼ teaspoon bourbon vanilla powder
- pinch of ground turmeric
- ¾ cup (100 g) margarine
- ⅔ cup (55 g) desiccated coconut, toasted
- large square baking pan, oiled
How to Make It
- Preheat the oven to 160˚C (325˚F) Gas 3.
- Sift together the flour, cornflour/cornstarch and baking powder, then mix in the salt, turmeric and coconut. In a separate bowl, mix the oil, syrup, milk, vanilla extract and lemon juice. Pour into the bowl of dry ingredients and mix gently with a spatula until combined.
- Spoon the mixture into the prepared baking pan. Bake in the preheated oven, checking after 10 minutes and every 2 minutes thereafter. Remove from the oven as soon as there is a slight change in colour. Let cool a little, then cover with clingfilm/plastic wrap to keep soft while it cools completely.
- For the frosting, mix the cornflour/cornstarch into 120 ml/½ cup of the milk, then stir in the 2 tablespoons sugar, the vanilla and turmeric. Heat the remaining milk in a saucepan until boiling, then remove from the heat and slowly add the cornflour/cornstarch mixture, whisking vigorously. Return to a low heat and whisk until bubbling. Remove from the heat and allow to cool. Whisk again until smooth again.
- Finely grind the remaining sugar in a food processor. In a bowl, beat the margarine with an electric whisk until soft. Gradually add the powdered sugar and beat until light and fluffy. Gently mix in the vanilla cream to a smooth frosting.
- Spread the frosting evenly over the cooled base. Sprinkle the coconut over. Wrap in foil and refrigerate for 2 hours before cutting into slices, to serve.
