Today I’m making raspberry coconut slices, as found in many a coffee shop up and down the country (and just as calorific thanks to the desiccated coconut…). The recipe comes from a Women’s Weekly collection.

The base is made from:

• 90g butter
• 110g caster sugar
• 1 egg
• 100g plain flour
• 35g self-raising flour
• 1 tbsp custard powder

Or rather it should be. I didn’t notice the self raising flour… so we’ll see how things turn out!

The butter and sugar get creamed together, then the egg is beaten in before mixing in the dry ingredients.

I’ve lined the tin with baking parchment, using some spray oil to help it stick down to the tin.

The base gets spread in here.

Then raspberry jam is spread on top. Thanks to the heat the jam was very runny, so this wasn’t too hard.

The topping is made from:

• 160g desiccated coconut
• 55g caster sugar
• 2 eggs

The eggs get beaten and then mixed with the sugar and coconut then spread over the base.

This goes into the oven at 160c fan for 40 minutes, turning half way through (due to that hotspot in the oven…).

After cooking it’s got a really good browned top! (Let’s hope the lack of self-raising flour doesn’t spoil it.)

 

It cools in the tray (under a cloche to avoid any Ichigo related incidents…)

Once cooled they get cut up, and mmmm they are yummy!