Name: Coconut and raspberry slice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 125 gram butter, at room temperature; 2/3 cup caster sugar; 3 eggs, at room temperature; 1 teaspoon vanilla essence; 1 1/2 cup plain flour; 1 teaspoon baking powder; 1/4 cup milk; 1 cup raspberry jam; 125 gram frozen raspberries, thawed; 2 cup shredded coconut

Ingredients

125 gram butter, at room temperature

2/3 cup caster sugar

3 eggs, at room temperature

1 teaspoon vanilla essence

1 1/2 cup plain flour

1 teaspoon baking powder

1/4 cup milk

1 cup raspberry jam

125 gram frozen raspberries, thawed

2 cup shredded coconut

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20 cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Using an electric mixer, beat butter and half the sugar in a bowl until light and creamy. Add one of the eggs and the essence; beat until combined.

3.Sift flour and baking powder over mixture; stir. Add milk; stir until combined. Spoon into prepared pan; level surface. Spread surface with jam, then sprinkle with raspberries.

4.Combine remaining sugar, remaining eggs and the coconut in a bowl. Sprinkle mixture evenly over raspberries. Bake for 25 minutes or until golden. Cool in pan.

5.Transfer slice to a chopping board. Cut into 20 squares.

Use desiccated coconut instead of shredded coconut. Texture will vary. Make ahead: bake slice up to 4 days ahead, store in an airtight container at room temperature.
Note

Woman's Weekly Food

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Ingredients

Method

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