Raspberry Coconut Slice Recipes

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

RASPBERRY COCONUT SLICE

Steps:

• Combine first three listed dry ingredients in a bowl. Rub in the butter.
• Mix into a soft dough with one lightly beaten egg.
• Press the dough evenly over the base of a well greased 28 x 18 cm tin. (A metal spoon works well here).
• Spread the jam evenly over the dough.
• Topping: Beat the second egg together with the sugar. Mix in the coconut.
• Spread the topping evenly over the dough and jam.
• Bake in a moderate oven for 25 - 30 minutes. (Until golden brown).
• Cut in tin when cool.

RASPBERRY COCONUT SLICE

Steps:

• BASE.
• Beat butter, sugar and egg in a mixing bowl with electric mixer until combined. Stir in sifted flours.
• Spread mixture over base of a greased 19cm x 29cm slice pan. I like to line it with baking paper. This makes it easier to remove once it's cooled.
• Bake at 180c or 350°F for about 10 minutes.
• FILLING.
• Spread hot base with raspberry jam, or jam of your choice.
• TOPPING.
• Combine 4 eggs, caster sugar and coconut in a mixing bowl and mix well.
• Spread over base and cook for a further 25 - 30 minutes or until golden brown on top.
• Once cooled slice into desired size slices. This keeps well in the pantry in an air tight container. If serving to friends and family this wont last long.

COCONUT AND RASPBERRY SLICE

Steps:

• Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
• Preheat oven to 180 degrees celsius.
• For the base, place biscuits into a food processor and process to fine crumbs.
• Add the melted butter to the crumbs and process until combined.
• Press the mixture firmly into the base of the tin using the back of a spoon.
• Spread the base with the raspberry jam.
• For the topping, cream the butter, sugar and vanilla essence until fluffy.
• Add the egg and fold in the coconut and flour.
• Sprinkle over the jam but careful not to press the topping onto the base.
• (It just looks better when baked) Bake for about 20 minutes.
• Allow to cool at room temperature then chill overnight.