Raspberry Coconut Slice

Back to another classic bake. This time I'm making the traditional Raspberry Coconut Slice. This recipe is loved by everyone.

This Raspberry Coconut Slice has a lovely cake-like base, with a delicious raspberry jam in the centre and a sweet fluffy coconut topping.

This is a great recipe to have in your collection. It's an easy and quick recipe that you will bake over and over again. The hardest thing is waiting for it to cool down completely before cutting it into slices.

Happy Baking xo

Raspberry Coconut Slice

Ingredients

· 90 grams butter
· ½ cup caster sugar
· 1 egg
· ¼ cup self-raising flour
· ⅔ cup plain flour
· 1 tablespoon custard powder
· ⅔ cup raspberry jam

Coconut topping

· 2 cups desiccated coconut
· ¼ cup caster sugar
· 2 eggs

Instructions

1. Pre-heat oven to 180°C.

2. Grease a 15 x 27 cm rectangular pan. Line the base and side of the pan with baking paper, making sure the baking paper extends over the long sides about 5 cm.

3. Cream butter and sugar using an electric beater until light and fluffy. Mix in egg until combined.

4. Add the self-raising flour, plain flour and custard powder to form a dough. Spread dough evenly into the pan and spread blueberry jam.

Filling

5. In a bowl mix eggs and sugar and add the desiccated coconut. Sprinkle topping over the jam.

6. Bake for 30-35 minutes or until the coconut top is golden. Allow the slice to cool completely in pan before cutting into slices.

Tips

· Try to spread the base dough mixture as evenly as possible. It may be a bit hard but use your hands and palms to press down the mixture.
· Ensure the slice is completely cool before cutting into pieces as it would crumble if not cooled completely.