Baking recipe: Peter Sawkins coronation slice

Ahead of this year's Big Lunch, Bake Off winner Peter Sawkins shares his mum's recipe for coronation slice.

Makes 24 slices
15 minutes
Published: April 21, 2022

Speaking of this family coronation slice recipe, Peter said: "I have to credit my mum and gran for this recipe.

"My gran initially adapted this recipe from the High Kirk Cookbook and would bake it as a teatime treat for my mum when she was little.

"My mum then took on the recipe and found great success baking coronation slice for church coffee mornings and even professionally in the BHS staff canteen.

"After being treated to this sweet coconuty biscuity bake myself since a very young age, the recipe has been passed onto me, and now I get to share it with you.

"It’s an all time favourite in our house, and I hope this will be the same in your home."


Preheat the oven to 180°C fan/190°C conventional/ gas mark 5.

Line a Swiss roll tin or roasting tin about  30cm x 20cm with baking paper. 

Roughly crush the cornflakes into smaller flakes  and mix with the flour, coconut and sugar in a  large bowl. 

Melt the butter in a pan and pour onto the dry  ingredients in the bowl. Mix until evenly coated. 

Tightly pack the mixture into the lined tin using the  back of a spoon. Bake in the oven for about 15  minutes; it should be lightly golden.  

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While the base is in the oven, mix the icing sugar  with the water until you create a smooth fluid, but  not overly runny, consistency.  

Use the icing to cover the cornflake-y base when it  is still warm out of the oven and liberally sprinkle  desiccated coconut over the top. 

Leave for a couple of hours to cool and for the  icing to set. Then remove from the tin and cut into  about 24 pieces. 

coronation slice
Peter Sawkins, Peter Bakes

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  • 120g cornflakes (gf)
  • 200g self-raising flour (gf)
  • 120g desiccated coconut
  • 120g sugar
  • 150g butter
  • 300g icing sugar
  • 3–4 tablespoons water
  • 50g desiccated coconut, for decoration
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