Raspberry Coconut Slice

Raspberry Coconut Slice

Base:
3/4 cup flour
1/4 cup SR Flour
1/3 cup butter
1 egg
1/2 cup raspberry jam

Topping:
1 egg
2 tablespoons sugar
1 1/4 cups coconut

1. Set oven to 180C
2. Collect utensils and ingredients
3. Grease 28cm x 18cm lamington tray
4. Sift together SR flour and flour into bowl
5. Lightly beat one egg
6. Rub in butter until mixture resembles breadcrumbs
7. Add the egg and mix to a soft dough
8. Press into greased lamington tray
9. Spread jam evenly over base
10. Beat together egg and sugar, stir in coconut
11. Spread coconut topping on jam base
12. Bake 25 to 30 minutes until golden
13. Allow to cool 5 minutes. Turn out onto wire rack. Cut into squares when cold.

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