Coconut raspberry slice

Coconut raspberry slice

By
From
Baking
Makes
20
Photographer
Vanessa Levis

Base

Ingredients

Quantity Ingredient
225g plain flour
120g chilled butter, diced
2 tablespoon caster sugar
a pinch of salt and baking powder
1 egg yolk
1 teaspoon vanilla essence
1-2 tablespoons water
lemon juice, squeezed

Filling

Quantity Ingredient
1/2 cup raspberry jam

Topping

Quantity Ingredient
60g butter, softened
55g caster sugar
1 egg
35g self-raising flour, sifted
1 1/2 cups desiccated coconut

Method

  1. Preheat the oven to 190°C. Line a 28 cm x 18 cm Swiss roll tin with baking paper.
  2. For the base, place the plain flour, chilled butter, sugar, salt and baking powder in a food processor and process, turning the processor rapidly on and off, until the mixture resembles coarse breadcrumbs.
  3. Mix the egg, vanilla, water and lemon juice together and, with the motor running, pour quickly through the feed tube. Process until a ball of dough forms round the blade.
  4. Roll the dough out into a rough rectangle on a floured work surface then transfer to the prepared tin and spread it evenly over the base. If necessary, smooth out with the back of a spoon or hand, having first covered the dough with a sheet of plastic wrap. Spread evenly with jam.
  5. For the topping, using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and beat well. Fold in the self-raising flour and the coconut. Spread evenly over the jam.
  6. Bake for 10 minutes, reduce heat to 180°C and bake for a further 10–15 minutes or until golden.
  7. Remove from the tin and leave for 10 minutes before cutting into squares and transferring to a wire rack to cool.
Tags:
baking
bakery
margaret
fulton
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