Polka Dot Slice
Easy and delicious tray bake, made with rainbow chocolate drops, coconut and vanilla. A family favourite but particularly loved by kids!
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Servings: 12 slices
INGREDIENTS
- 115 g Soft Margarine (or Butter) (at room temperature)
- 115 g Caster Sugar
- 2 Free-range Eggs (at room temperature; see Egg Size note below)
- 2 tbsp Milk
- ½ tsp Vanilla Extract
- 50 g Desiccated Coconut
- 140 g Self-raising Flour (see Self-raising Flour note below)
- 80 g Smarties (approx.)
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Grease and line a 28×18cm (11×7 inch) baking tin with
greaseproof paper . Set aside. - In a large bowl, cream together the butter/margarine and sugar until light and fluffy. Mix the eggs one at a time, mixing through before adding the next. Add the milk and vanilla extract. Mix through to combine.
- Add the coconut and mix through until combined.
- Sift in the flour, then fold together to create a batter.
- Add the majority of the Smarties/M&Ms, holding back some (to top the Polka Dot Slice before baking). Mix through until evenly distributed in the batter mixture.
- Spoon the mixture into your pre-lined tray, spreading evenly to the edges. Top the cake with the remaining Smarties/M&Ms. Bake in your preheated oven for 20-30 minutes, until golden in colour and a skewer inserted into the middle comes out clean.
- Allow your Polka Dot Slice to cool for a few minutes before sprinkling a little extra sugar over the top of it, while still warm. Once completely cool, remove from the tray and cut into individual portions.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 140g (1 cup plus 1 teaspoon) plain flour and 2 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
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