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Raspberry Coconut Slice

Crisp buttery golden shortbread, tasty raspberry jam and a delicious sweet coconut topping! 

Raspberry Coconut Slice, easy recipe, One Handed Baker

Base:

  • 2 cups plain flour
  • 1/3 cup caster sugar
  • 125g butter, cubed
  • 1 large egg
  • 1 tsp vanilla essence

Topping:

  • 3/4 cup raspberry jam
  • 2 eggs
  • 1/3 cup caster sugar
  • 1 cup desiccated coconut
  • 1 cup shredded coconut

 

Directions:

  1. Preheat oven to 180°C. Grease and line a pan (I used 20cm x 20cm), leaving the greaseproof paper to overhang a little.
  2. Cream the butter and sugar, then add the egg and vanilla essence. Whisk again.
  3. Mix in the flour and combine to form a dough.
  4. 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.
  5. Whisk the two remaining eggs and second 1/3 cup sugar together. Stir in coconut. Spread over the jam.
  6. 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