Name: Raspberry jam coconut slice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 90g butter; 1 10g caster sugar; 1 large egg; 35g self-raising flower; 100g plain flour; 4 tsp custard powder; 220g raspberry jam; Coconut Topping; 160g desiccated coconut; 55g caster sugar; 2 large eggs, beaten lightly

Ingredients

90g butter
1 10g caster sugar
1 large egg
35g self-raising flower
100g plain flour
4 tsp custard powder
220g raspberry jam
Coconut Topping
160g desiccated coconut
55g caster sugar
2 large eggs, beaten lightly

Preparation

Preparation15 min

Cook time20 min

Preheat the oven to 180°C/160°C/350°F/Gas mark 4. Sift the flours and custard powder together into a bowl and set aside. Beat the butter, sugar and egg until light and fluffy. Fold in the sifted flours and custard powder until fully combined.
Spread the dough evenly into the prepared baking tin. (The dough does look sparse but it will fully coat the base completely.) Spread the jam carefully over dough base.
Make the coconut topping by incorporating all the topping ingredients together then sprinkle the topping over the jam. Place into the preheated oven on a middle shelf to bake for approximately 40 minutes or until fully baked.