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.
