Rasberry & Coconut Slice

Serves 12

  • 1 cup plain flour
    ½ cup self raising flour
    100g chilled butter, cubed
    ½ cup Bundaberg Caster Sugar
    1 egg
    1 teaspoon vanilla extract
    250g jar raspberry conserve
    topping
    2 eggs
    1/3 cup caster sugar
    1¾ cups desiccated coconut
1. Preheat oven to 180oC. Grease a 28cm x 18cm slice pan and line with baking paper so that the paper extends 4 cm above each of the long sides (this will make the slice easy to remove from pan).
2. Sift the flours together and place in a food processor along with the butter. Process until the mixture resembles breadcrumbs. Add sugar and process just until combined. Lightly beat egg and vanilla together and add to food processor. Process until mixture forms a ball. 
3. Press mixture evenly into prepared pan. Bake for 15 minutes or until lightly golden. Remove from oven and use the back of a hot spoon to gently spread jam evenly over base.
4. Make topping. Place eggs and sugar in a bowl and whisk until combined. Add coconut and stir until well mixed. Spread topping over slice. Bake 30 minutes or until topping is golden brown. Cool in pan, then remove and cut into pieces. Store in an airtight container.