I love a slice, especially if there is coconut involved so it’s fair to say that raspberry coconut slice is high on my hit list. It’s an oldie but a goodie. I’m sharing my fave jammy delight.
This is the perfect slice to whip up for afternoon visitors, add a dollop of cream and pop it on a pretty plate and this simple little sweet treat shines. My boys love it warm with some ice cream too…just sayin.
WHAT YOU NEED…
1/2 cup castor sugar.
90g softened butter.
2/3 cup Plain flour.
1/3 cup Self Raising flour.
1/2 cup raspberry jam.
1 1/2 cups shredded coconut.
2 crushed Weet-bix.
1/3 cup castor sugar.
LET’S MAKE THIS…
Preheat your oven to 180 degrees and line a slice tin approx 20×30 cm is perfect.
In a bowl (I use my bench mixer) beat butter, sugar and egg until fluffy.
Coconut and jam slice doesn’t work without raspberry jam so dollop it on top of the base and spread using the back of a spoon.
In a separate bowl make coconut topping, just whisk eggs with a fork, add Weet-bix, sugar and coconut.
Spread coconut topping over jam and pop into oven for around 30-35 minutes, make sure the top is gorgeous and golden.
Cool in pan then remove, slice and get it in your gob!
Or serve on a pretty plate and make yourself a pot of tea…then get it in ya gob 🙂
Jammy coconut slice, so simple but always a winner. What’s your favourite treat to bake with coconut?
Til next time,
If you like the aqua *table runner you can find it at Peacocks and Paisleys HERE
*item sent to me for my editorial consideration.