Recipe

Women's Weekly Vintage Edition: Raspberry coconut slice

Sweet and coconuty, we still love this classic recipe; it was made to be enjoyed with a hot cup of tea for a retro treat!

  • 10 mins preparation
  • 40 mins cooking
  • Makes 8
  • Print
    Print

Ingredients

Raspberry coconut slice
  • 90 gram butter
  • 1/2 cup (110 g) caster sugar
  • 1 egg
  • 1/3 cup (50 g) self-raising flour
  • 2/3 cup (100 g) plain flour
  • 1/2 cup (125 ml) raspberry jam
Topping
  • 2 eggs, lightly beaten
  • 1/3 cup (75 g) caster sugar
  • 2 cup (180 g) coconut

Method

Raspberry coconut slice
  • 1
    Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spread the mixture over the base of a greased 19 cm x 29 cm rectangular slice pan and bake in a moderate oven for 10 minutes.
  • 2
    To make the topping, combine all ingredients in a medium bowl and mix well.
  • 3
    Spread the hot base with jam, then topping. Bake in a moderate oven for a further 30 minutes or until browned. Cool in pan.