Raspberry jam coconut slice

4 servings
15 min
20 min
Very Easy


Number of serving: 4
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


  • 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.


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