Raspberry Coconut Slice
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 90g butter, softened
  • 95g caster sugar
  • 1 egg, about 70g
  • 35g self-raising flour
  • 100g plain flour
  • 1tbsp custard powder
  • raspberry jamCoconut topping
  • 1 cup desiccated coconut (80g)
  • 40g caster sugar
  • 1 egg, lightly beaten, about 70g
  1. Preheat oven to 180 deg C, Line a 11 x 7.5 inches rectangular pan, all sides up.
  2. Cream butter, egg and sugar together in a bowl with an electric mixer until light and fluffy.
  3. Sift in flours and custard powder and fold well with a rubber spatula to a soft dough. Spread dough into pan, followed by a layer of raspberry jam or any fruit jam of your choice.
  4. Combine coconut topping in a bowl with a hand whisk and sprinkle evenly over jam.
  5. Bake for 40 minutes or until golden and cool in pan before removing slicing.recipe adapted from the cookbook The Afternoon Tea Collection with some adjustments.
Recipe by Anncoo Journal at https://www.anncoojournal.com/raspberry-coconut-slice/