Coconut and pink grapefruit slices
- Preparation and cooking time
- Total time
- Easy
- Cuts into 16 squares
Skip to ingredients
- 50g desiccated coconutplus 2 tbsp to serve
- 125g cold salted butterdiced
- 100g plain flour
- 75g spelt or wholemeal flour
- 50g golden caster sugar
- 1 pink grapefruitzested
- to serve icing sugar
TOPPING
- 4 large eggs2 separated
- 200g golden caster sugar
- 25g cornflour
- 25g plain flour
- 2 large pink grapefruitjuiced to make 200ml, measured after sieving out the bits
- 2 lemonjuiced to make 50ml
- a few drops (optional) pink and orange food colouring
Nutrition:
- kcal218
- fat10g
- saturates6.2g
- carbs27.4g
- sugars17g
- fibre1.4g
- protein3.7g
- salt0.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a 23cm square, shallow tin with baking paper. Toast the coconut in a dry frying pan, stirring regularly until lightly browned. Put the butter, flours, sugar and half the toasted coconut in a food processor and whizz until the mixture comes together as a dough. Tip out of the machine and knead in the remaining coconut and grapefruit zest by hand. Press into the prepared tin as evenly as you can to make a flat base. Bake for 12-15 minutes or until lightly golden. Use the separated egg yolks from the topping to brush all over the base, then put back into the oven for another 5 minutes or until crisp.
step 2
Meanwhile, make the topping. Whisk the 2 egg whites, 2 whole eggs, sugar and flours together until smooth. Whisk in both juices, plus a little food colouring, if you like, to get a pink, peachy hue.
step 3
When the base comes out of the oven, lower the oven to 180C/fan 160C/gas 4. Give the topping a quick whisk, then pour the topping mixture over the base through a sieve, while the base is still hot. Bake for 12-15 minutes or until the topping is set and doesn’t wobble too much when shaken. Sprinkle with the last 2 tbsp of coconut and cool, then chill for 1 hour. To serve, dust a little icing sugar over the top and cut into squares.
