Raspberry and Coconut Slice
Nostalgia Takes Over
Recently we planned a trip to the country to visit friends. This is something we have done annually for the last 9 years. They are dear friends to us and they welcome us as if we were royalty. Even better, they live on a property which provides the most serenity and beauty that anyone could wish for. We just love going there for all these reasons! My friend is a great baker and as you know I also like to bake (as in it is therapy for me). This year prior to our journey to the north west I got to thinking about a slice that you used to be able to buy in every dinky di Australian cake shop/bakery – Raspberry and Coconut Slice. I don’t know why I remembered it and I literally had not eaten it since my childhood but I decided to recreate it for our friends and my family to enjoy on our joyous visit.
All Goodness In the Ingredients
This slice has all the good things I like to bake with, eggs, butter, coconut and raw organic sugar. I also used a jam (or fruit spread) that I really like that is made in France and I believe it is made 100% from fruit replacing sugar with date syrup so the sugar content is a bit kinder to you. The brand is Dafour and it is sold in the major supermarkets (not a paid promotion). The recipe is quick to make with three simple steps and bakes in 30-35 minutes but you need to watch it as the coconut browns fast.
You Choose How You Serve It
Honestly, this slice is so good, you will want to eat it out of the slice tin. However it gives you options. We served it as a dessert with vanilla ice cream and it did not disappoint. Or you could serve it with tea or coffee. Or I think if you cut it in smaller squares it would look rather dainty as part of a high tea selection.
Do step back in time and try Raspberry and Coconut Slice – it is simply delicious!
Raspberry and Coconut Slice
A delicious, simple and quick slice to delight.
Ingredients
- 120 g butter softened
- 2/3 cup raw sugar I used organic
- 3 eggs
- 1 1/4 cups plain flour
- 1 tsp baking powder
- 3/4 cup raspberry jam I used Dafour fruit spread
- 3/4 cup desiccated coconut
- 3/4 cup shredded coconut
Instructions
-
Preheat oven to 180°C/160°C fan forced.
Base
-
Combine butter, 1/3 cup of raw sugar and one egg and beat until 'creamed'. Beat in the plain flour and baking powder then mix in the milk. When combined spread the mixture over a lined slice tin (about 20x 30cm).
Filling
-
Spread the raspberry jam over the base
Coconut Topping
-
Combine the remaining 1/3 cup of sugar, 2 eggs and the two types of coconut and dot over the mixture and jam filling. Gently spread the topping to cover what is below
-
Bake until the topping is golden brown about 30 – 35 minutes. Cut into squares of your desired size and serve as is or with ice cream.
No Comments