Macadamia coconut bars

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 16
Servings 32
Time

Ingredients

  • BROWN SUGAR LAYER
  • 140
    g
    butter
  • 100
    g
    caramel brown sugar
  • 1
    large egg
  • 3
    ml
    baking powder
  • 3
    ml
    rum essence
  • 150
    g
    cake flour
  • MACADAMIA TOPPING
  • 200
    g
    macadamia nuts
  • 30
    ml
    sifted cake flour
  • 3
    ml
    baking powder
  • 1
    ml
    salt
  • 2
    large eggs
  • 200
    g
    brown sugar
  • 5
    ml
    vanilla essence
  • 200
    g
    desiccated coconut
 

Method

 
Line a 22 x 33 x 5 cm baking tin with foil. Grease with 15 ml butter and place in the freezer. BROWN SUGAR LAYER: Beat butter until soft. Beat in brown sugar. Sift the flour and baking powder together and stir into the beaten butter mixture. Stir in the rum essence. Beat in the flour at low speed until just incorporated. Spoon the dough into the cold pan. Press the dough into the pan to cover evenly. Bake in preheated 180 ºC oven for about 14 minutes. Remove from the oven and leave to cool. MACADAMIA TOPPING: Remove excess salt from macadamias and chop coarsely. Sift together the flour, baking powder and salt and set aside. Beat the eggs, brown sugar and vanilla until mixed. Beat in the sifted dry ingredients. Stir in the nuts and two thirds of the coconut. Spoon the mixture evenly on top of the brown sugar layer and spread. Sprinkle the remaining coconut on top. Bake at 180 ºC for about 25 minutes, rotating the pan once until the top is richly browned. Transfer to a rack to cool completely. Invert onto a board. Remove the pan and peel off the foil. Cover with another board and invert again so that the slab is right side up. Refrigerate or freeze for 1 hour. Cut the slab into bars or squares.
 

Read more on: bake
 

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