Raspberry Coconut Slice

Preparation: 25 minutes
Cook: 25 minutes + Cooling

Ingredients

Amount Ingredient
Base
100g
Butter (Or dairy-free margarine)
300ml
Milk (Or dairy free alternative – I use oat milk)
100g
Plain flour
100g
White caster sugar
85g
Desiccated coconut
3
Large egg yolks
4-5 tblsp
Matthew's Preserved Raspberry Jam
Topping
3
Large egg whites
75g
Caster sugar
50g
Desiccated coconut

Method

1

Heat the oven to 180C/ 160C fan/ gas 4. Grease a 20 x 23xm tin with butter and line base and sides with baking paper or use a silicon baking tin.

2

Put flour, sugar and coconut into a bowl, mix together and rub the butter in to make coarse crumbs.

3

Stir in the egg yolks to make a dough.

4

Press into tin evenly and spread jam over base, keeping the jam about 1cm away from the edge.

5

Whisk the egg whites until stiff, gradually adding the sugar. Fold in the coconut, then spoon over the jam.

6

Bake for 25 mins until golden. Leave to cool and cut into slices.