When the going go mad, the cooking goes comfort. This is another from my trusty bible – Campion & Curtis in the kitchen.
Raspberry coconut slice
Base
- 90g butter
- 90g caster sugar
- 1 egg
- 60g SR flour
- 90g plain flour
Topping
- 2 eggs
- 75g caster sugar
- 180g desiccated coconut
- 125ml raspberry jam
- preheat oven to 180C
- For the base cream butter and sugar, add egg.
- Add flours then spread mixture in a lined lamington tin
- Bake for 15-20mins or until golden brown
- For the topping beat eggs, sugar and coconut
- To put together remove baked slice from oven then spread with jam
- Spread with the coconut topping and bake for a further 20 mins
- Cool in tin, slice into 12 squares