Old Fashioned Raspberry Coconut Slice
A retro traybake with a cakey shortbread base, raspberry jam filling and chewy coconut topping.
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Servings: 12 slices
Calories: 258kcal
Ingredients
Base:
- 180 g Plain flour
- 90 g Cold butter, cubed
- 70 g Caster sugar
- 1 Teaspoon Vanilla extract
- 1 Medium Egg
Filling:
- 250 g Raspberry jam
Topping:
- 100 g Desiccated coconut
- 60 g Caster sugar
- 1 Medium Egg
Instructions
Base:
- Line an 8x8-inch tin with baking paper and preheat your oven to 160℃.
- Pour the flour into a large bowl then rub in the cold butter until you have a breadcrumb-like mixture. Then stir in the sugar.
- Add the vanilla extract and the egg and mix well. When it's starting to stick, use your hands to press everything together into a ball of dough.
- Press the dough evenly into your lined tin and bake for 15-20 minutes, until it's golden at the edges.
Filling:
- Mix the raspberry jam thoroughly in a bowl to get rid of any lumps, then spread it evenly over the shortbread base.
Topping:
- In a small bowl, mix the desiccated coconut and sugar together then stir in the egg. Mix well until the coconut is evenly coated.
- Spoon the mixture on top of the jam layer then bake for 20-25 minutes, until the coconut is golden all over.
- Let the traybake cool in the tin before removing it and cutting it into slices.
Video
Notes
- Store in an airtight container for up to 4 days.
Nutrition
Serving: 1slice | Calories: 258kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 68mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g