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September
24
2006

RASPBERRY COCONUT SLICE

[ELAINE’S KITCHEN] 

2 CUPS [300g] PLAIN FLOUR

½ CUP [110g] CASTER SUGAR

90g UNSALTED BUTTER [chilled, cubed]

1 EGG

1 CUP 320g RASPBERRY JAM

TOPPING

2 CUPS [180g] DESICCATED COCONUT

¼ CUP [55g] CASTER SUGAR

3 EGGS

PREHEAT OVEN TO 200C. BRUSH A 3cm DEEP, 18x28cm SLAB TIN WITH MELTED BUTTER TO GREASE. LINE THE BASE & SIDES WITH NON-STICK BAKING PAPER.

PLACE THE FLOUR, SUGAR & BUTTER IN THE BOWL OF A FOOD PROCESSOR & PROCESS UNTIL THE MIXTURE RESEMBLES FINE BREADCRUMBS. ADD THE EGG & PROCESS UNTIL THE MIXTURE JUST FORMS A BALL.

PRESS THE MIXTURE EVENLY OVER THE BASE OF THE PREPARED TIN & BAKE FOR 10 MINUTES OR UNTIL JUST BEGINNING TO BROWN. REMOVE FROM OVEN & SET ASIDE. REDUCE HEAT TO 170C.

PLACE COCONUT, SUGAR & EGGS IN A MEDIUM BOWL. MIX WITH A FORK UNTIL WELL COMBINED.

USE A HOT KNIFE TO SPREAD THE JAM EVENLY OVER THE WARM BASE. SPOON THE COCONUT MIXTURE OVER THE JAM & USE THE BACK OF A SPOON TO PRESS GENTLY TO SMOOTH

BAKE FOR 20 MINUTES OR UNTIL THE TOP IS GOLDEN & THE BASE IS COOKED THROUGH. SET ASIDE FOR 15 MINUTES. USE THE BAKING PAPER TO LIFT SLICE OUT OF TIN & COOL ON WIRE RACK. CUT INTO SQUARES.

Damian Slices , trackback 79 views

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