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Raspberry Coconut Slice

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“This is one of my favourite recipes. My kids take it to school in their lunches and also for fund raising events. This will leave people coming back for more. I've tweaked the original recipe. You can use raspberry jam, strawberry jam or your favourite.”
READY IN:
1hr
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. BASE.
  2. Beat butter, sugar and egg in a mixing bowl with electric mixer until combined. Stir in sifted flours.
  3. Spread mixture over base of a greased 19cm x 29cm slice pan. I like to line it with baking paper. This makes it easier to remove once it's cooled.
  4. Bake at 180c or 350°F for about 10 minutes.
  5. FILLING.
  6. Spread hot base with raspberry jam, or jam of your choice.
  7. TOPPING.
  8. Combine 4 eggs, caster sugar and coconut in a mixing bowl and mix well.
  9. Spread over base and cook for a further 25 - 30 minutes or until golden brown on top.
  10. Once cooled slice into desired size slices. This keeps well in the pantry in an air tight container. If serving to friends and family this wont last long.

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