Raspberry Coconut Slice

This is an old fashioned favourite, with a biscuit pastry, raspberry jam and coconut topping.  It comes from the Weekly Cooking Class of the Australian Women's Weekly mag.

 

RASPBERRY COCONUT SLICE

Rating: Easy

Ingredients

Pastry
1 cup self raising flour
2 tblsp sugar
30g butter
2 egg yolds
1-1/4 tbslp water

Topping
2-1/2cups desicated coconut
1/4 cup sugar
4 egg whites
1 tblsp water
1/3 cup plain flour
4 tblsp raspberry jam

Method:

To make pastry: rub butter into sifted flour and mix in sugar.  Combine all with lightly beaten egg yolks and water.  For a soft dough.
Turn onto a floured board, kneed lightly to form a ball of dough.
Press into a greased tin 28cm x 18cm (lamington tin). 
Prick with a fork and bake for 12 minutes at 180C.
Allow to cool.

To make topping:
Spread jam evenly over pastry.
Combine coconut, sugar, water and 1 egg white in a saucepan and stir over medium heat until mixture becomes moist and lumpy.  Do no brown the coconut.
Remove from heat and cool.
Siftin flour to cooled mixture.
Beat the remaining egg whites until firm peaks form, fold into coconut mixture and combine well.
Using your hand, sprinkle coconut mixture over the top of the jam.
Bake at 180C for 30-35 mins, or until top is golden brown.
Cool before cutting.

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