Coconut Raspberry Slices
These are the simplest thing ever to make, but trust me, they are so, SO good!
65g icing sugar
140g plain flour
70g desiccated coconut
115g unsalted butter, melted
Best quality raspberry jam
2 large eggs
100g caster sugar
1 teaspoon vanilla extract
180g desiccated coconut
Line an 8″ square baking tin with parchment. (Make sure the parchment extends over the edges of the tin, so you can easily lift out your slice when its done). Pre-heat the oven to 180˚C (160˚C fan).
Combine all the base ingredients and press the mixture evenly into the the bottom of the tin.
Bake for about 10 minutes, or until the edges have turned golden.
Remove from the oven, and whilst still warm, spread with a generous layer of raspberry jam.
Whisk together the eggs, sugar and vanilla extract. Mix in the coconut. Spread mixture as evenly as you can over the top of the jam.
Put back into the oven and bake until the coconut topping turns a lovely golden brown.
Leave to cool completely before lifting from the pan and cutting into 16 portions.