Julie Goodwin’s Apricot Coconut Slice

Julie Goodwin's Apricot Slices

Julie Goodwin's Apricot Slices

Everyone who’s into food here in South Africa seems to be watching MasterChef Australia season 2. Its only showing here now and we are just over half way through. I have studiously not Googled who won, so don’t tell me! I am mostly watching it because I enjoyed season 1 so much. I especially cheered on Julie Goodwin (the eventual winner) and Poh, who came second.

My friend Bev is a magazine junkie; she collects all sorts of décor and food magazines and cannot resist a second hand store just in case she finds a magazine she does not have. Recently she brought back the Austrailan Womans Weekly for February 2010. In it, I discovered that Julie Goodwin was running a series of recipes. As I was such a fan of her down to earth cooking, I decided to try her Apricot coconut slices. They were of course delicious, with a dense chewy texture, and nice tart dried apricots. They have kept quite well, and we have been resisting going back for seconds at tea.

I am glad I tried the recipe and feel that it makes a great addition to my repertoire for kids or if you have to feed a crowd.

Julie Goodwin’s Apricot Coconut Slice

Makes 18 – 32 depending on how thin you slice them!

1/3 cup (80ml) boiling water
11/3 cups (200g) dried Apricots chopped finely
11/2 cups (225g) self-raising flour
11/4 cups (100g) desiccated coconut
11/4 cups (330g) castor sugar
125g butter melted
3 eggs beaten
½ cup of 9125ml) milk
1 cup (160g) icing sugar
1 tablespoon fresh lemon juice

1)      Preheat the oven to 180°C (160° fan forced). Grease and line with baking paper a 20cmx30cm slice pan. Lightly grease the baking paper to make it easy  to remove.
2)      Pour the boiling water over the apricots in a medium bowl: stand while assembling the rest of the mixture.
3)      Sift the flour into a large bowl and add the coconut and sugar. Stir in the butter, then the eggs and milk. Fold through the drained apricots.

4)      Spread the mixture into the pan. Bake for 30 minutes or until brown and cooked when tested. Cool for 15 minutes in the pan before turning out onto a wire rack.
5)      Combine the icing sugar and lemon juice in a small bowl. To pipe the icing over the slice, place the icing in a medium zip-lock bag. Snip off a very small corner of the bag and drizzle the icing over the slice.


About michoenglish87

A wannabe foodie who loves trying new recipes and trying new ingredients. I hope to inspire people to try new things in the kitchen.
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2 Responses to Julie Goodwin’s Apricot Coconut Slice

  1. Tandy says:

    I could do with some of those!

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