Raspberry coconut slice

Raspberry coconut slice

From
Tea and Cake
Makes
12

Ingredients

Quantity Ingredient
125g soft butter
55g caster sugar
1/2 teaspoon vanilla extract
1 egg
225g self-raising flour
60ml milk
160g raspberry jam
150g raspberries
100g soft butter, additional
110g caster sugar, additional
2 eggs, additional
225g shredded coconut
50g plain flour, additional
icing sugar, to serve

Method

  1. Preheat oven to 180°C.
  2. Butter a shallow tin, line the sides and bottom with baking paper and butter lightly.
  3. Cream the butter, caster sugar and vanilla in a mixer until white and fluffy. Add the egg, then fold in flour and milk. Mix until it forms a sticky dough. Press the dough into the prepared tin. Spread jam over the uncooked base, then sprinkle evenly with raspberries.
  4. Cream the additional butter and caster sugar together until pale and fluffy. Add the eggs, one at a time and beating well after each addition. Stir in the coconut and flour, then gently spoon the mix over the raspberry base.
  5. Bake in the preheated oven for 35–40 minutes. Check that the topping is cooked in the centre. If not, cook for another 5–10 minutes. Allow to cool before cutting into slices. Dust with icing sugar to serve.
Tags:
Tea and Cake
sweets
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