So, I Was Making Tea… (And Made Coconut Mixed Peel Squares)
You know those days when you set out to just make a cup of tea but somehow end up baking something instead? That was me last Sunday! I was rummaging around, found a half-bag of coconut that looked a little lonely and a tub of mixed peel from Christmas (no, I don’t know how it survived either), and thought—why not make Coconut Mixed Peel Squares? My Nan used to bring a battered tin of these to most family birthdays. Honestly, they disappeared faster than good intentions at a bake sale. I get a bit sappy remembering her apron with those odd strawberry stains—ah, old-school kitchens, eh? Anyway, let’s get you sorted so you can see what the fuss is all about.
Why Do I Keep Making These?
I usually whip these up when I’m trying to use up random baking odds and ends (you know—the coconut clinging to life at the back of the pantry). My family goes mad for these squares because they tick the boxes: sweet, chewy, and just weirdly moreish. Though to be fair, I used to hate mixed peel as a kid (sorry, Nan!), but if you chop it up fine enough, it sort of sneaks in and makes everything taste sunnier. Oh, and sometimes I just want to bake something that doesn’t need a PhD to assemble—these fit that bill, honestly. Only tricky bit is keeping people from eating them straight from the tin before they cool!
What You’ll Need (and, Honestly, What You Could Swap)
- 125g butter (Salted or unsalted—if I’m out, I’ll use margarine, but real butter just makes it, I promise.)
- 200g caster sugar (Granulated is fine, but it’s a touch grittier; doesn’t bother me.)
- 2 large eggs (If yours are small, I use three—but who’s counting?)
- 200g desiccated coconut (Flaked coconut works if you pulse it in a blender first. My Nan always said, ‘Don’t skimp on coconut’—I take this very personally.)
- 100g mixed peel, chopped (Or, use glacé cherries if you want something a bit fancier—though I find it gets a bit sticky.)
- 125g plain flour (Self-raising technically works, but the texture turns a bit lumpy.)
- 1 tsp baking powder (Sometimes I forget this, but the squares still just about hold together, ha.)
- Pinch of salt (I’ve skipped this and regretted it. Just a little does the trick.)
- 1/2 tsp vanilla extract (Or a splash of almond essence—smells heavenly!)
Alright, Here’s How You Get it Together
- Line a tin. Grab a roughly 8″ square tin, line it with parchment. If you haven’t got parchment, I sometimes just butter the dish really well—occasionally it sticks, though. Win some, lose some.
- Melt the butter. I toss mine in the microwave for a few bursts. Let it cool for a minute so you don’t scramble the eggs later (I’ve definitely made coconut omelette before; do as I say, not as I do).
- Mix the wet stuff. Throw the cooled butter, sugar, eggs, and vanilla in a big bowl. Beat it till it’s smooth-ish. And this is where I usually sneak a taste—raw egg risk be damned.
- Add the dry. Stir through the coconut, flour, baking powder, salt, and chopped peel. It’ll look a bit clumpy—don’t panic, just muscle it together. Actually, I find it works better if you hold some coconut back and scatter it on top at the end.
- Splat the lot in the tin. Spread it out (it’ll be thick—think mud pie at the beach, just less gritty hopefully). If you saved some coconut, sprinkle it now.
- Bake. 180C (that’s 350F-ish) for about 25-30 minutes. Edges should look golden and the middle a little squishy is fine. Don’t overbake or you’ll need a chainsaw to cut it later.
- Cool and cut. Let it cool in the tin completely—or, do what I do and carve off a warm edge because patience isn’t my thing. Cut into little squares (big ones if you’re feeling generous).
Notes—The Wobbly Wisdom I’ve Gained
- If you use a glass dish, bake a few minutes longer; it doesn’t brown as fast. Learnt that one the messy way.
- Yes, you can freeze these, but honestly they taste better fresh—they get a bit crumbly once thawed.
- Don’t stress if your batter feels too stiff, just add a splash of milk (I’ve done this plenty).
If You Fancy Trying Something Different…
- I once chucked in a handful of sultanas instead of peel—worked a treat. Pecans? Also good (but pricey…)
- Did cinnamon one Christmas. Not bad, but it sort of drowned out the coconut, so maybe just a pinch next time.
- White chocolate chips? I wanted to love that but nope—not for me, though you might disagree.
What If You Don’t Have All the Kit?
No square tin? No drama—use a round cake tin or even a bread pan, just cook for an extra five minutes and check it’s done. No electric mixer? Your arm will do fine (or get the kids to help, if they’re lurking and bored). Parchment paper is great, but tin foil’s worked in a pinch—just butter it really well so you’re not chiselling out pieces later.
Keeping Them Fresh (If They Last, That Is)
Pop your cooled squares in a tin or airtight tub—should keep fine for 3-4 days, though honestly, in my house it never lasts more than a day! If, by some miracle, you’re not swarmed, they freeze alright too, but let them thaw in the tin so they don’t sweat and go soggy.
How I Like to Serve These (And My Family’s Odd Rules)
Best with a cuppa, ideally when you’re avoiding doing the washing up. My youngest dunks hers in milk; my brother insists they taste better with a scoop of vanilla ice cream (I suspect he’d put anything with ice cream). When I’m being all fancy, I give them a light dusting of icing sugar, but most days they’re lucky to make it off the cooling rack before being eaten stood up in the kitchen.
Little Pro Tips I’ve Learnt While Making a Mess
- I once tried to rush the cooling—BIG mistake. Just wait. If you cut them hot, they fall apart and you’ll just eat crumbs (not the worst, actually).
- Don’t double the coconut unless you’re prepared for some seriously chewy workout for your jaw.
- If your peel is a bit dry, soak it in a splash of orange juice first—just a few minutes does wonders!
FAQ—Real Questions (From Real Humans!)
- Can I use sweetened coconut?
- Sure, you can—but you might want to drop a bit of sugar, or don’t, if you’ve had a tough day!
- What’s the best way to chop mixed peel?
- I use a big knife and just go for it. Actually, sometimes I buy it pre-chopped, because who has time?
- Mine turned out dry—why?
- Probably overbaked; check your oven temp or pull them when the edges go gold but before centre is too firm. Happens to the best of us.
- Can I make these gluten free?
- Yep, just use your favourite GF plain flour. They’re maybe a tad crumblier but still tasty. I found this GF flour from Doves Farm works best for baking, honestly.
- Are they vegan?
- Er, not as written (eggs and butter), but I hear you could swap the eggs for flax eggs and the butter for a vegan block—haven’t tried it myself though. If you want ideas, The Minimalist Baker (link) has great egg swaps.
And… while we’re not talking about baking, have you ever noticed how every time you buy a new kitchen timer, you lose it within a month? I’ve gone back to using my phone. Anyway. Happy baking—may your coconut always be fresh and your peel never get stuck in your teeth! If you’ve got questions or want to swap stories, honestly, I love a good natter—drop me a message anytime. Maybe next time I’ll share my disaster microwave fudge recipe (yikes).
Ingredients
- 1 cup shredded desiccated coconut
- 3/4 cup mixed candied citrus peel, chopped
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
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2In a large bowl, mix together the flour, sugar, salt, and desiccated coconut until well combined.
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3Stir in the chopped mixed peel, melted butter, eggs, and vanilla extract. Mix until a thick batter forms.
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4Spread the batter evenly in the prepared baking pan and smooth the top.
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5Bake for 25 minutes or until golden brown around the edges and set in the center.
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6Let cool completely in the pan before lifting out and cutting into squares.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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