Lunchbox treats: Ginger Coconut Slice

Well, where did the last few weeks go to? After all the lovely bank holidays and resulting four day weeks, reality is back for a while and I’ve been tackling the issue of how to give my children a sweet treat in their lunchboxes. Everything in school has to be completely nut-free as there is a child with a severe nut allergy in Reception. That rules out all the commercial cereal bars and quite a number of other bars and biscuits too. Chocolate bars and biscuits are not allowed in school, so it would have to be home-baked even were it not very tricky to find commercial dairy-free treats which would fit the bill.

To try to fill the gap I have produced dairy-free versions of a couple of my mother-in-law’s recipes. These are Australian in origin and came to me in the cup and teaspoon measures which are usual there. The proportions work perfectly, so you don’t need to bother with weighing the dry stuff, just use an ordinary teacup if you don’t have measuring cups.

Recipe: Ginger Coconut Slices


  • 2 oz / 60g Pure sunflower spread
  • 1 tbsp golden syrup
  • 1 cup self-raising flour
  • 1½tsp ground ginger
  • ½ cup sugar
  • ½ cup dessicated coconut
  • 1 egg Lemon Icing
  • 1 cup icing sugar
  • 1 oz / 30g Pure sunflower spread
  • 2 tsp lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp hot water


  1. Pre-heat the oven to Gas Mark 4 / 180°C / 350°F
  2. Melt the Pure sunflower spread and golden syrup over a low heat.
  3. Sift the flour into a bowl and add the ginger, sugar and dessicated coconut.
  4. Lightly beat the egg and add it to the dry ingredients.
  5. Pour in the melted ingredients and combine well.
  6. Press into a well-greased tin. (Oil your hands as it’s very sticky.)
  7. Bake for 25 – 30 minutes.
  8. Leave until cool, then ice and cut into squares.
  9. Sift the icing sugar into a mixing bowl.
  10. Combine with the Pure spread, lemon juice and zest and the hot water.
  11. Stir until it all looks smooth, then spread on the cake.

Quick Notes

This keeps for up to a week in an airtight box.

Preparation time (duration): 10 minutes

Cooking time (duration): 25 – 30 minutes

Diet type: Dairy free

Number of servings (yield): 12 – 15

Meal type: dessert

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