Raspberry Coconut Slice

Base:

65g (1/2 cup) Icing sugar

140g (1 cup) Lighthouse Premium Plain flour

115g butter (Melted)

50g desiccated coconut


Topping:

125ml (1/2 cup) raspberry jam

2 eggs, beaten

75g (1/3 cup) caster sugar

180g (2cups) desiccated coconut

  1. Preheat the oven to 1600C fan-forced/ 1800C conventional. Grease and line a 17x27cm slice tray so that the baking paper hangs over the sides of the tray.

  2. Mix together the icing sugar, flour and coconut, further add the melted butter and mix until mixture resembles wet sand.

  3. Empty mixture into the slice tray and press down to evenly cover the bottom. Bake the base layer for 15-20 min until the edges starts to turn light brown.

  4. To make the topping, combine the lightly beaten eggs, caster sugar and desiccated coconut in a bowl and mix thoroughly.

  5. Once the base is out of the oven, spread the raspberry jam over the hot base layer and further add the coconut topping, spread evenly.

  6. Bake for 30min or until coconut topping is golden brown. Allow to cool in pan afterwards. Slice and serve.

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