Raspberry Coconut Slice
Crisp buttery golden shortbread, tasty raspberry jam and a delicious sweet coconut topping!
Base:
- 125g butter, cubed
- 1/3 cup caster sugar
- 1 large egg
- 1 tsp vanilla essence
- 2 cups plain flour
Topping:
- 3/4 cup raspberry jam
- 2 eggs
- 1/3 cup caster sugar
- 1 cup desiccated coconut
- 1 cup shredded coconut
Directions:
- Preheat oven to 180°C. Grease and line a pan (I used 20cm x 20cm), leaving the greaseproof paper to overhang a little.
- To make the base: cream the butter and sugar, then add the egg and vanilla essence. Whisk again.
- Mix in the flour and combine to form a dough.
- Press dough into the base of prepared pan. Bake for 15 to 20 minutes, or until firm to touch and a very light golden. Spread jam over warm base.
- Whisk the two remaining eggs and second 1/3 cup sugar together. Stir in coconut. Spread over the jam.
- Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces and enjoy!
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Featured on The Cafe, Wednesday 6 May