Name: Raspberry and coconut slice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Coconut topping; 2 eggs; 1/3 cup (75g) caster sugar; 2 cup (160g) desiccated coconut; 90 gram butter, at room temperature; 1/2 cup (110g) caster sugar; 1 egg; 1/3 cup (50g) self-raising flour; 2/3 cup (100g) plain flour; 1/2 cup (160g) raspberry jam, warmed

Ingredients

Coconut topping

2 eggs

1/3 cup (75g) caster sugar

2 cup (160g) desiccated coconut

90 gram butter, at room temperature

1/2 cup (110g) caster sugar

1 egg

1/3 cup (50g) self-raising flour

2/3 cup (100g) plain flour

1/2 cup (160g) raspberry jam, warmed

Method

1.Preheat oven to 190 °C or 170 °C fan. Line base ofa 20cm x 30cm lamington pan with baking paper.

2.Using an electric mixer, cream butter then gradually beat in sugar until light and fluffy. Beat in egg thoroughly. Fold in sifted flours until combined.

3.Spread mixture into base of prepared pan, smoothing top. Spread with warmed raspberry jam.

4.To make topping, beat eggs lightly with a fork and whisk in sugar and coconut. Spread over jam as evenly as possible.

5.Bake for 40 minutes. Remove from oven and set aside in pan to cool completely. Cut into squares to serve.

Makes about 20 squares
Note

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Ingredients

Method

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