Julie Goodwin's apricot coconut slice
Julie Goodwin's apricot coconut slice is best served with a zesty lemon icing. Be sure to make a large batch, as it can be frozen for later.
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Cooking tools:
- Cooling rack
- Sifter
- Cake tester
- Baking pan
- Parchment paper
- Zip-top bag
- Kitchen shears
- Colander
- Mixing bowl
- Spoon
- Oven
Ingredients
- 1/3 cup (80ml) boiling water
- 1 1/3 cup (200g) dried apricots, finely chopped
- 1 1/2 cup (225g) self-raising flour
- 1 1/4 cup (100g) desiccated coconut
- 1 1/4 cup (275g) caster sugar
- 125 grams butter, melted
- 3 eggs, lightly beaten
- 1/2 cup (125ml) milk
- 1 cup (160g) icing sugar mixture
- 1 tablespoon fresh lemon juice
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