Name: Women’s Weekly Vintage Edition: Raspberry coconut slice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Raspberry coconut slice; 90 gram butter; 1/2 cup (110 g) caster sugar; 1 egg; 1/3 cup (50 g) self-raising flour; 2/3 cup (100 g) plain flour; 1/2 cup (125 ml) raspberry jam; Topping; 2 eggs, lightly beaten; 1/3 cup (75 g) caster sugar; 2 cup (180 g) coconut

Women’s Weekly Vintage Edition: Raspberry coconut slice

Sweet and coconuty, we still love this classic recipe; it was made to be enjoyed with a hot cup of tea for a retro treat!

Makes 8

Prep

10M

Cook

40M

Total

50M

Ingredients

Raspberry coconut slice

90 gram butter

1/2 cup (110 g) caster sugar

1 egg

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

2/3 cup (100 g) plain flour

1/2 cup (125 ml) raspberry jam

Topping

2 eggs, lightly beaten

1/3 cup (75 g) caster sugar

2 cup (180 g) coconut

Method

Raspberry coconut slice

1.Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spread the mixture over the base of a greased 19 cm x 29 cm rectangular slice pan and bake in a moderate oven for 10 minutes.

2.To make the topping, combine all ingredients in a medium bowl and mix well.

3.Spread the hot base with jam, then topping. Bake in a moderate oven for a further 30 minutes or until browned. Cool in pan.

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