Coconut Marshmallow Slice


I have loved this slice since I was young. Traditionally made using a short cake base, instead this recipe uses a crunchy coconut one that nicely balances the light fluffiness of the marshmallow.

Coconut Marshmallow Slice

Coconut Marshmallow Slice


For the Base

  • 2 cups of cornflakes (crushed)
  • 1/3 of a cup of brown sugar
  • 1/2 cup of self-raising flour
  • 1 cup of walnuts
  • 100 grams of melted butter

For the Marshmallow

  • 1 cup of cold water
  • 3 drops of red food coloring (for pink, but you can use any color)
  • 1 tablespoon of gelatin powder
  • 1 cup of sugar
  • 1 egg white
  • 1 cup of icing sugar


  1. For the base, pre-heat the oven to 160°C and cover a 17 x 27cm tin with baking paper
  2. Combine crushed cornflakes, brown sugar, flour and coconut in a bowl
  3. Add melted butter and mix well
  4. Press into the tin and bake for 25-30 minutes until golden
  5. Now, for the marshmallow: Place the cold water and food coloring in a pit and sprinkle over gelatin powder
  6. Add sugar, then bring to the boil, stirring until sugar dissolves
  7. Boil gently for 8 minutes, then remove from heat to cool a little
  8. Next, place the egg white in a bowl and beat until soft peaks form
  9. Beat in the icing sugar, ten slowly add the warm gelatin mix
  10. Continue beating until marshmallow is thick and fluffy… this can take some time, so patience is a must!
  11. Spread marshmallow mix over the base, sprinkle with coconut and set!
  12. Enjoy!!
Crunchy Coconut Base

Crunchy Coconut Base

Gelatin Mixture

Beating the Marshmallow

Gelatin Mixture

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