If there’s one thing we do well, it’s classic baking, and this raspberry coconut slice is right up there with the best. Chunky raspberry jam and toasty coconut flakes are a match made in heaven. In this retro recipe they come together on a buttery biscuit base for a truly classic treat.
For a simple yet delicious way to treat yourself this week, look no further than a gorgeous slice. The beauty of a slice is that you get all the sweetness and versatility of a biscuit, without the fiddliness of rolling and shaping individual biscuits. Just press or pour it all into a tin and bake or chill before slicing. Easy!
Looking for more classic baking or more sweet slices?
Ingredients
Method
Raspberry coconut slice
Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spread the mixture over the base of a greased 19 cm x 29 cm rectangular slice pan and bake in a moderate oven for 10 minutes.
To make the topping, combine all ingredients in a medium bowl and mix well.
Spread the hot base with jam, then topping. Bake in a moderate oven for a further 30 minutes or until browned. Cool in pan.
