Raspberry Coconut Slice
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 45 minutes
- 160g/5.6ozs butter, softened
- 150g/5ozs caster or superfine sugar
- 1 egg, room temperature
- 2 teaspoons vanilla bean paste
- 2 cups/300g/10.6ozs plain all purpose flour
- 3 teaspoons baking powder
- Pinch salt
- 400g/14ozs raspberry jam (you can use any other jam or curd)
- 140g/4.9ozs desiccated coconut
- 140g/4.9ozs shredded coconut
- 1/2 cup/110g/4oz caster or superfine sugar
- 3 eggs, room temperature, beaten
Step 1 - Line a 20x30x3.5cm/8x12x1.4inch lamington or slice tin with parchment on the base and sides. Preheat oven to 160C/320F fan forced.
Step 2 - In a stand mixer fitted with a beater attachment beat the butter and sugar for 3 minutes on high until pale and fluffy (scrape down sides a few times if needed). Add the egg and vanilla and beat until it comes together. In a jug whisk the flour, baking powder and salt together and then add to the bowl and beat on slow speed until it comes together. Press out into the lined tin and smooth over with a small rolling pin. Bake for 20 minutes until starting to become golden at the edges and the centre is cooked.
Step 3 - Spread the jam evenly over the base. In a bowl mix the two types of coconut with the sugar and beaten eggs - I find it easiest to mix this using your hands so that you can feel if there are any dry spots of coconut. Dollop this coconut mixture over the jam and pat down with your hands so that the surface is smooth. Bake for 25 minutes until golden on top. Place on a cooling rack and then cool completely in the fridge. Slice into squares or fingers.
Note: this slice is best kept in an airtight container at room temperature where it will last for 1 week.