Walnut and Coconut Slice

    40 minutes

    A very easy slice that is fairly healthy containing two layers, the top one containing walnuts and coconut. They freeze well and make a great lunch box treat.

    51 people made this

    Serves: 12 

    • 250g butter, softened
    • 2 cups (250g) plain flour
    • 4 tablespoons white sugar
    • 4 eggs
    • 1 1/2 cups (250g) brown sugar
    • 1 cup chopped walnuts
    • 1/2 cup desiccated coconut
    • 1/4 cup icing sugar, to serve

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Mix butter, flour and white sugar. Spread in an 20x30cm cake tin.
    2. Bake in preheated oven at 165 degrees C for 15 minutes.
    3. Beat eggs. Add brown sugar, nuts and coconut. Spread over baked crust.
    4. Bake for another 30 minutes. When completely cool dust with icing sugar.

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    Reviews in English (21)


    This was a GREAT recipe, and it tasted very good, and was easy to make. My only warning would be that it's very sweet (VERY sweet), so if you've got an aversion to sugar, proceed with caution.  -  07 Dec 2003  (Review from Allrecipes USA and Canada)


    Wish I could give these a 10! Who ever invented these will go to Heaven as they are heavenly. Had to hide some from my guests for myself and then ended up making another batch. I made the whole recipe using my food processor. It was so easy. Yum, Yum.  -  17 May 2006  (Review from Allrecipes USA and Canada)


    My mom used to make these and we couldn't remember the name. Well I typed coconut into allrecipes one day to find a dessert recipe and up it popped. I was so happy. I love pecan pie, but most of the time it's so daunting to make. This is easy, and you can always use pecans in place of the walnuts. And my crust turned out perfectly. Just get in there with your hands and really mush it together. Make sure to let them sit for awhile either at room temperature or in the fridge. Miss impatient me had to grab a piece 30 minutes after they came out. Tasted amazing, but was a little runny. I put the rest in the fridge for two hours and they were fantastic. Try this recipe!!!  -  20 Sep 2010  (Review from Allrecipes USA and Canada)