Ingredients for Raspberry Coconut Slice
- Butter
- Caster Sugar
- Egg
- Self Raising Flour
- Plain Flour
- 1 cup raspberry jam (or strawberry jam or your preferred jam)
- 2 large eggs
- Coconut
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How to Make Raspberry Coconut Slice
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 1 ½ cups graham cracker crumbs, ½ cup shredded coconut, ½ cup sugar, and ½ cup melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden.
- Meanwhile, in a medium bowl, whisk together 1 cup raspberry jam (or strawberry jam or your preferred jam), 2 tablespoons lemon juice, and 1 tablespoon water until smooth.
- Spread the jam mixture evenly over the baked crust.
- In a separate bowl, beat 2 large eggs with ½ cup sugar until pale and fluffy.
- Gradually add 1 cup shredded coconut and ½ cup all-purpose flour to the egg mixture, mixing until just combined.
- Pour the coconut mixture over the jam layer.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the slice cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
169g
Fat
163g
Carbs
21g
