Name: Raspberries and cream coconut slice
Cook time: 55 min
Total time: 55 min
Ingredients: Base; 125 gram butter, at room temperature; 2/3 cup caster sugar; 1/3 cup desiccated coconut; 1 1/4 cup plain flour; 300 gram packet frozen raspberries; 4 eggs, at room temperature; 1/2 cup caster sugar; 1/3 cup self-raising flour; 3/4 cup desiccated coconut; 300 millilitre cream; 1 1/2 cup icing sugar, sifted

Ingredients

Base

125 gram butter, at room temperature

2/3 cup caster sugar

1/3 cup desiccated coconut

1 1/4 cup plain flour

300 gram packet frozen raspberries

4 eggs, at room temperature

1/2 cup caster sugar

1/3 cup self-raising flour

3/4 cup desiccated coconut

300 millilitre cream

1 1/2 cup icing sugar, sifted

Method

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

2.To make base, using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Stir in coconut and sifted plain flour. Using hands, bring mixture together in bowl to form a soft dough. Press pastry over base of prepared pan. Bake for 15 minutes or until lightly browned. Cool.

3.Reserve 2 tablespoons of the raspberries for raspberry icing. Sprinkle remaining frozen raspberries over base. Whisk eggs and sugar in a medium bowl, then whisk in self-raising flour, coconut and cream. Pour mixture over raspberries.

4.Bake for 35-40 minutes or until golden brown and set. Remove from oven. Cool completely in pan.

5.To make raspberry icing, push reserved raspberries through a fine sieve into a medium bowl (you’ll need 2 teaspoons juice). Stir in icing sugar and 2-3 teaspoons water to form a thick paste. Heat icing in a small heatproof bowl over simmering water or microwave on high (100%) for 20 seconds or until icing is at pouring consistency.

6.Drizzle icing over slice; set. Cut into squares. reserved

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