Today’s Simple Coconut Raspberry Slice is a handy way to put sweets on the table when you don’t have much in the cupboard. Raspberry jam makes these nice and moist. The secret is to let them cool completely before cutting them, otherwise they will be a mess.
Serves: Four
Time: 1 hour
Ingredients
- 90g unsalted butter, at room temperature
- 1/2 cup caster sugar
- 1 egg
- 1/3 cup self-raising flour
- 2/3 cup plain flour
- 1/2 cup raspberry jam, warmed
Topping
- 2 eggs, lightly beaten
- 1/2 cup caster sugar
- 2 cups desiccated coconut
Method
Preheat oven to 180°C (160°C fan-forced). Grease and line a 20 x 30cm slice pan. Extend baking paper up the sides of the pan , to make the slice easier to remove when cut. Using an electric mixer, cream butter and sugar in a bowl. Add the egg and mix well. Carefully stir in flour. Mixture will be quite thick. Spoon it into the lined pan and press smooth. Spread the warmed jam over the base layer.
To prepare the topping, stir together the eggs, sugar and coconut in a medium-sized bowl. Spread this over the jam to make the top layer. Bake in the oven for 35–40 minutes, until golden brown. Remove slice from the oven, and allow to cool completely before slicing.
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Coconut Sponge Cake
Cherry Ripe Slice
Blueberry Yoghurt Cake
