Name: Raspberry coconut slice
Cook time: 60 min
Total time: 60 min
Ingredients: 90 gram butter, softened; 1/2 cup (110g) caster sugar; 1 egg; 1/4 cup (35g) self-raising flour; 2/3 cup (100g) plain flour; 1 tablespoon custard powder; 2/3 cup (220g) raspberry jam; Coconut topping; 2 cup (160g) desiccated coconut; 1/4 cup (55g) caster sugar; 2 eggs, beaten lightly

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Ingredients

90 gram butter, softened

1/2 cup (110g) caster sugar

1 egg

1/4 cup (35g) self-raising flour

2/3 cup (100g) plain flour

1 tablespoon custard powder

2/3 cup (220g) raspberry jam

Coconut topping

2 cup (160g) desiccated coconut

1/4 cup (55g) caster sugar

2 eggs, beaten lightly

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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