Raspberry coconut slice

Sweet raspberry jam and toasty coconut flakes are a match made in heaven.
raspberry coconut slice
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Coconut topping


1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Transfer to medium bowl; stir in sifted flours and custard powder. Spread dough into pan; spread with jam.
3.To make coconut topping, place ingredients in medium bowl; stir to combine; sprinkle over jam.
4.Bake slice about 40 minutes; cool in pan.

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