Chunky raspberry jam and toasty coconut flakes are a match made in heaven. In this retro recipe they come together on a buttery biscuit base for a truly classic treat.
Raspberry coconut slice - Vintage Edition
No wonder this slice is a classic.
- 10 mins preparation
- 40 mins cooking
- Makes 8
Print
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Ingredients
- 90 gram butter
- 1/2 cup (110 g) caster sugar
- 1 egg
- 1/3 cup (50 g) self-raising flour
- 2/3 cup (100 g) plain flour
- 1/2 cup (125 ml) raspberry jam
Topping
- 2 eggs, lightly beaten
- 1/3 cup (75 g) caster sugar
- 2 cup (180 g) coconut
Method
- 1Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spread the mixture over the base of a greased 19 cm x 29 cm rectangular slice pan and bake in a moderate oven for 10 minutes.
- 2To make the topping, combine all ingredients in a medium bowl and mix well.
- 3Spread the hot base with jam, then topping. Bake in a moderate oven for a further 30 minutes or until browned. Cool in pan.
