Home baking has recently seen a revival. My friends, colleagues and family know all about my cake obsession, and I have held many an afternoon tea or baked an experimental cake to share in the office the next day. I had to stop when people complained that they were putting on weight from eating all my cakes! I bake less these days but still enjoy dabbling once in a while. ‘Afternoon tea’ is quintessentially British but now fashionable the world over. I recently had an ‘Asian Afternoon’ tea where finger sandwiches were replaced by a variety of sushi. A perfect example of Asian fusion cuisine!
An earlier experiment with banana gyoza resulted in having left over coconut caramel that was a little sickly sweet so, I wanted to try it with a little sea salt to take the edge off the sweetness. A quick on-line search of ‘coconut caramel’ and the first recipe that came up was this one! Coconut caramel slice. I’ve adapted this recipe slightly by using the coconut caramel (with a couple of pinches of sea salt flakes added) and adding a drizzle of dark chocolate on top to introduce a contrast in tastes. I’ve also increased the amount of dessicated coconut in the top layer to 200 grams and added another egg. I found that the amount in the recipe was not enough to fully cover the ‘cake’, and I also wanted to use up what was left of packet before I started on another baking adventure ‘just to use up left overs’!
Looking at the recipe, I realised it was very similar to a coconut macaroon recipe I used when baking a gluten free treat to take to a friend’s house as a treat. This Coconut Slice recipe is a very simple recipe, similar to an Almond Slice. Except the ground almond is swapped for dessicated coconut and raspberry jam in the place of caramel. I made Almond Slices a few months ago and they turned out amazingly well for my first attempt. I really like tray bakes. They are simple to make and these layered recipes are always very pretty, looking like you have put more effort in than you really have!
At work we regularly hold bake sales to raise money for the charity I work for. I usually make cupcakes which go down well but I steer clear of eating them as I find the buttercream far too sweet. I think these Coconut caramel and Almond slices will be on the menu for the next bake sale. This way I can enjoy a little treat in the afternoon too!