Recipe - Raspberry and Coconut slice

 

The baking madness continues...



I'm sure that my colleagues love this sudden foray into baking since they're the ones who get to sample the goods. The thing I would like to know is how you readers feel about it? I'm still so new to it that I cannot do my normal freestyling and make up recipes on my own. The recipes will be coming from various cookbooks, magazines and so on.



Are you readers still interested and willing to read the recipes even if they're not my own and you could find them if you bought the same cookbooks? I will never take the credit for a recipe that's not mine, I'll always give full credit to where I found it - if I still have that information.



Please use the comment field if you feel like it. Let me know what you think, should I post some baking stuff too - even if the recipes can be found elsewhere?



This recipe comes from a cookbook called Traybakes & Slices that are published by The Australian Women's Weekly. They publish a large number of cookbooks and I must say that I really like what they do. Nice pictures, great recipes that are easy to follow and the cookbooks are normally very decently priced.



Ok, on to the recipe...



Ingredients

90g butter, softened

110g caster sugar

1 egg

35g self-raising flour

100g plain flour

1 tbsp custard powder

220g raspberry jam



Coconut topping

160g desiccated coconut

55g caster sugar

2 eggs, beaten lightly



Method

Pre-heat the oven to 180c(160c fan). Line a 20cm x 30cm shallow baking tin with parchment paper.



Beat butter, sugar and egg with your mixer until light and fluffy. Stir in sifted flours and custard powder. Spread this mixture in the tin. Cover with jam.



Combine all the ingredients for the coconut topping in another bowl and spread/sprinkle on top of the jam.



Bake for about 40 minutes and let cool in tin before slicing.