Another favourite from my childhood! I remember Raspberry and Coconut slice was always in the cupboard for an after school treat when we went to visit our honorary grandmother in Albany, Mema Rose. Make this gluten-free using gluten-free plain flour
- 180gm unsalted butter
- 1 cup caster sugar
- 2 egg
- 2 cups plain flour
- 1 2easpoon baking powder
- 1 cup raspberry jam
- 4 eggs
- 2/3 cup caster sugar
- 4 cups desiccated coconut
Preheat oven to 180°C. Grease a slice tray (mine is 31 cm x 22cm) with butter and line with baking paper.
Cream butter, sugar and egg using an electric mixer until light and fluffy.
Sift flour and mix in the baking powder.
Mix into the butter mixture and mix well.
Spread evenly over the base of the tray.
This is fiddly, use a bit of cold water on your fingers to press it down evenly.
Spread jam over base.
To make topping, lightly whisk eggs in a bowl, mix in sugar and coconut.
Spread topping over jam layer, then press down lightly.
Bake for 20-25 minutes until topping is golden brown.
Cool in tray, then slice when cold.