Orange and Coconut Slice (GF)
Fruity, zesty and with plenty of coconut scattered throughout- this Orange 'n Coconut Slice, tastes like you are being whisked away to a tropical island. Something much needed when you're freezing in the midst of winter.
This is a really simple slice to make and is perfect to share with your friends....or you could just eat it all by yourself. I fall into this trap a lot. Thinking that I will share it with everyone and then oops, there is none left. I always ask myself "where did it go?" and end up blaming my family for eating it too quickly. I just don't want to face the fact that I end up eating a lot of it. But when it's this good, it's hard to say "no".
The slice itself has a wonderfully light texture and it's also FULL of flavour. It's perfect to make and serve all year round but it would be fantastic to have in summer with a dollop of your favourite coconut whipped cream, You're going to love this Orange 'n Coconut Slice because it's Full of different textures Fruity Tropical Moist Light Sweet Tasty Gluten-free Vegan Refined sugar free & DELICIOUS!
ORANGE 'N COCONUT SLICE
Makes 12 Slices Time: Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes Things You'll Need - 1/4 cup (59ml) light tasting olive oil - 1/2 cup (73g) coconut sugar - 1 teaspoon baking soda - 1 tablespoons vinegar - 1 large orange, zested (10g) - 1 large orange, juiced (88ml) - 100g coconut cream - 1 'n 1/2 cups (153g) almond meal (Sourced from Naked Foods Braddon) - 1 cup (85g) desiccated coconut - 3 'n 1/2 tablespoons (28g) coconut flour - 1/2 tablespoon baking powder Method: 1. Pre heat the oven to 180°C (355°F) fan forced. Line a 23cm x 23cm cake tin with grease proof paper. 2. In a large bowl, beat together the olive oil and coconut sugar on high for 1 minute. Add in the baking soda and vinegar and beat to combine. Add the orange zest, juice and coconut cream and beat on a low setting until combined. 3. Fold through the almond meal, desiccated coconut, coconut flour and baking powder. 4. Spoon the batter into the prepared cake tin and cook in the preheated oven for 35-40 minutes. It should be golden brown on top and a knife inserted into the middle should come out clean. Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to completely cool. Slice and serve with your choice of toppings. Store in an air tight container for up to 1 week.
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