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Preparation time | 20 minutes + 45 minutes cooling
Cooking time | 45 minutes
Makes | 24 bars
200g unsalted butter
160g caster sugar
210g plain flour
1 tsp baking powder
60g light palm sugar
80g dried apple, finely diced
100ml passionfruit pulp
1 tsp coconut essence
300g desiccated coconut
1 | Preheat oven to 180°C. Line a 27 x 18cm slice pan with baking paper. Put half the butter and half the caster sugar in the bowl of an electric mixer and beat on high for 3 minutes, until light and creamy. Add 1 egg and beat until smooth, then fold in 170g of the plain flour and ½ tsp baking powder. Press into the base of prepared pan and bake for 20 minutes or until golden and firm to touch. Set aside to cool.
2 | Puree mango and palm sugar in a food processor until smooth, then combine in a small saucepan with dried apple and passionfruit pulp. Simmer for 10 minutes, until thickened, then set the mixture aside until it cools completely.
3 | Put remaining butter and caster sugar in the bowl of an electric mixer and beat on high for about 3 minutes, until light and creamy. Add remaining eggs and coconut essence, then beat until smooth. Fold in the desiccated coconut and remaining flour.
4 | Spoon the mango mixture over the biscuit base, then crumble the coconut mixture on top in a loose fashion – do not press. Bake for 25 minutes, until light golden. Allow to cool completely. Slice and serve.
Photo by John Paul Urizar May 31, 2011
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