This classic raspberry coconut slice is three layers of buttery cake, raspberry jam and crispy coconut. It’s sweet but not too sweet and utterly delicious. It also happens to be incredibly easy to make.
125gunsweetened desiccated coconut(1 ½ cups / 4.4oz)
⅓cupwhite granulated sugar
1large egg, room temp
For best results, always weigh ingredients where a weight is provided
Equipment
2 mixing bowls
1 electric beater
1 8 inch square baking pan
Instructions
Preheat the oven to 180C (160C fan) / 350F. Line an 8 inch square baking pan with baking paper.
In the bowl of a stand mixer with paddle attachment or a large bowl using a handheld mixer, beat together the butter and ½ cup of sugar until it looks pale and creamy.
Add the first egg and vanilla and beat until smooth again. Make sure to scrape down the sides of the bowl as necessary.
Whisk together the flour and baking powder in a medium bowl (to distribute and aerate), then add to the butter mixture. Beat on low until just combined.
Drop spoonfuls of batter into the prepared pan then carefully spread around into a fairly even layer.
Spoon over dollops of the raspberry jam and spread that out too.
In the medium bowl the flour was in, using a fork, mix together the coconut, ⅓ cup of sugar and last egg until well combined.
Sprinkle the coconut mixture over the jam and press it down just a little bit.
Bake for around 35 minutes.
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Notes
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.