Berry Coconut Ice Slice
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125g Butter, chopped
¾ Cup brown sugar
1 tsp vanilla extract
2 Eggs
2 cups Self-raising flour
1 tsp Ground cinnamon, plus half teaspoon extra
¾ Cup sour cream
2 tbsp milk
150g Blueberries
120g Raspberries
125g Strawberries, chopped
1 third Cup shredded coconut
Icing sugar for dusting/decoration
Cooking Steps
Preheat oven to 180 degrees C. Lightly grease an 20 x 25cm slice pan, lining the base and sided with baking paper. Using a large bowl and electric mixer, cream the butter, sugar and vanilla together until light and fluffy. Now add the eggs one at a time, beating well after each addition.
Sift flour and spice together, lightly fold into the creamed mixture, alternately with combined sour cream and milk, beginning and ending with flour. Now fold berries through. Spread mixture lightly into prepared pan and sprinkle with coconut.
Bake for 45 to 50 minutes or until cooked when tested with a skewer or knife. Cool for a few minutes before turning out of pan to completely cool down. Dust with icing sugar and cut into squares.
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