Quick Raspberry Coconut Slice Recipe
This recipe is fast becoming one of our favourites and it’s fairly quick to make. The one I’ll be sharing is actually a combination of 3 recipes. The base was inspired by the “Apple and Sour Cream Slice” using a packet of butter cake mix. The topping was a combination of 2 recipes because we were not happy with either one so I varied and combined them both. Base Ingredients: 340 grams butter cake mix 1/2 cup desiccated coconut 125 grams butter melted Topping Ingredients: 1/4 – 1/2 cup of raspberry jam 1/2 teaspoon of vanilla essence 2 cups desiccated coconut 1/2 cup caster sugar 2 extra large eggs (100 grams) Method: Mix all the ingredients for the base. This will give a crumbly biscuit-like texture. Press firmly down into a slice tin. Bake the base in a 160 degrees C oven for 10 minutes. Bring out of the oven and let cool for a few minutes. Microwave the raspberry jam for about 30 seconds or until warm. Once the base has cooled a little, spread the jam gently over the base. Mix the rest of the ingredients for the topping and drop small chunks all over until the slice is all covered. Bake for 35-40 minutes in a 160 degrees C oven. Hope you like the recipe!...
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