Perfect anywhere, anytime - Episode 4.4 Raspberry and Coconut Slice

Sometimes you just can't go past a classic recipe, and this is one of them. A very "retro classic", Raspberry and Coconut slice was made popular in the post war period. Here in Australia it appeared in the Australian Women's Weekly and The Country Women's Association Cookbooks in the 1950's, but I suspect that the recipe is much older than that. My version has is very similar to these, and apart from using gluten free flours, I am much more generous with the jam.

This recipe is also a rare one, in that it allows a direct swap for "normal flour" to be replaced with  commercially available gluten free flour. As the base is a biscuit like consistency, there is no need to add extra rising agents, or strong flours like tapioca or potato. It just works! Myles took the slice to work, and didn't tell anyone that it was Gluten Free - no-one could tell - and it all was devoured :).

The most important ingredient is the raspberry jam - don't skimp on the jam, and use the best quality you can. Obviously as a jam maker, I use my own raspberry jam, which is less sweet than many commercially available jams. This recipe would also be delicious with blackberry jam, lemon curd ... - the possibilities are only limited by your pantry!
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To see the full recipe, you can check out the YouTube video by clicking the link below

Recipe
Serves 12

Base

• 90 g butter, at room temperature

• 110 g caster sugar

• 1 egg

• 50 g self-raising flour

• 100 g plain flour

• 250 ml raspberry jam

Topping

• 2 eggs, lightly beaten

• 75 g caster sugar

• 180 g shredded coconut

Preheat oven to 160°C fan/180°C.
Grease a 20 cm x 30 cm slice pan.

Cream lightly butter and sugar with an electric mixer. Add egg and mix well.
Stir in flours.
Spread the mixture over the base of the prepared slice pan.
Bake for 12 minutes.

Combine all topping ingredients together and mix well.

When the base is ready, remove from oven. Whilst it is still hot, spread jam evenly.
Carefully spread topping over jam.
Return to oven and bake for a further 30 minutes.

Allow to cool in the tin. When cool, run a palette knife around the edges, as sometimes the jam can stick a little bit. Turn out onto a rack, and cut into twelve portions.

Perfect served with a cuppa. It will keep for 2-3 days in an airtight container.

Updated May 2023