Name: Our Raspberry Coconut Slice is free of dairy, nuts and gluten
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 20
Ingredients: 125g dairy-free, nut-free spread; ½ cup caster sugar; 1 tsp vanilla extract; 1¹⁄³ cups gluten-free self-raising flour; ½ cup raspberry jam; COCONUT TOPPING; 2 eggs, lightly beaten; 2 cups desiccated coconut; ¹⁄³ cup caster sugar

Our Raspberry Coconut Slice is free of dairy, nuts and gluten

A nostalgic favourite that is perfect for sharing.

Skip to Recipe

Serves 20

Prep

10M

Cook

35M

Total

45M

TIP: We used Organ gluten-free flour and Nuttlelx dairy-free, nut-free spread.

Ingredients

125g dairy-free, nut-free spread

½ cup caster sugar

1 tsp vanilla extract

1¹⁄³ cups gluten-free self-raising flour

½ cup raspberry jam

COCONUT TOPPING

2 eggs, lightly beaten

2 cups desiccated coconut

¹⁄³ cup caster sugar

Method

Step 1

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

Step 2

Beat spread, sugar and vanilla in small bowl of an electric mixer until creamy. Stir in flour. Spread evenly over base of prepared pan.

Step 3

Cook in 180°C preheated oven for 12-15 mins, or until light golden. Remove. Cool.

Step 4

TOPPING: Combine all ingredients in a medium bowl.

Step 5

Stir jam in a bowl until smooth. Dollop over slice base and spread to cover. Scatter topping over jam. Spread with a fork to cover.

Step 6

Return to oven. Cook for a further 20 mins, or until golden brown. Remove. Cool in pan.

Step 7

Cut into squares to serve.

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