Raspberry Coconut Slice
Preparation: 25 minutes
Cook: 25 minutes + Cooling
Butter (Or dairy-free margarine)
Milk (Or dairy free alternative – I use oat milk)
White caster sugar
Large egg yolks
Matthew's Preserved Raspberry Jam
Large egg whites
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.
Put flour, sugar and coconut into a bowl, mix together and rub the butter in to make coarse crumbs.
Stir in the egg yolks to make a dough.
Press into tin evenly and spread jam over base, keeping the jam about 1cm away from the edge.
Whisk the egg whites until stiff, gradually adding the sugar. Fold in the coconut, then spoon over the jam.
Bake for 25 mins until golden. Leave to cool and cut into slices.