Name: Barb’s Raspberry Coconut Slice
Cook time: 75 min
Total time: 75 min
Yield: 10
Ingredients: 125 g unsalted butter, at room temperature; ½ cup caster sugar; 1 tsp vanilla extract; 1 egg; 1¼ cups plain flour; ¾ cup raspberry jam; Topping; 2 eggs, lightly beaten; 1 cup desiccated coconut; 1 cup shredded coconut; ⅓ cup caster sugar

Delicious afternoon tea snack served nicely with tea or coffee.

Ingredients

125 g unsalted butter,  at room temperature

½ cup caster sugar

1 tsp vanilla extract

1 egg

1¼ cups plain flour

¾ cup raspberry jam

Topping

2 eggs, lightly beaten

1 cup desiccated coconut

1 cup shredded coconut

⅓ cup caster sugar

Method

1.Lightly grease an  18cm x 28cm rectangular slice pan. Line base and  sides with baking paper, extending paper 5cm  above pan edges.

Beat butter, sugar and vanilla in a small bowl  of an electric mixer until  light and fluffy. Add egg.  Beat until combined. Stir  in flour until mixed. Press mixture evenly over base  of prepared pan. Smooth over top.

3.Cook base in a moderate oven (180C) for about  15 minutes, or until lightly browned. Remove. Set aside for 10 minutes to cool.

4.Meanwhile, to make topping, combine all ingredients in a medium bowl.

5.Spread jam over base. Spread topping over jam.

6.Return slice to same moderate oven. Cook for  a further 25 minutes, or  until top is lightly golden. Allow slice to cool  completely in pan.

7.Lift slice from pan, cut  into squares to serve.

Chantal Walsh