I was going through my own collection of recipes this week and came across a recipe I wrote up when I was six: Raspberry and Coconut Slice. We were having some guests over the next day and my son (who is turning into quite the cook) wanted to try it out to share with them. He wanted to make it together and so did my daughter, so the next afternoon we hit it up.
We begin mixing and measuring, until we realised something was wrong…. My six year old recipe writing skills were lacking and the recipe didn’t make sense. We wouldn’t be able to salvage what we had made thus far, so I had to break the news to the kids that we were going to need to bin what we had made and abandon the bake. My kids were bummed! Then I remember that I had seen a similar recipe in my Grandma’s recipe book. I quickly found it, we binned failed recipe #1 and started on #2.
This recipe made more sense! We beat, mixed and baked until finally our Coconut Slice #2 was ready. Grandma’s recipe was simple to make, with no missing pieces like my 6 year old one! The only thing I need to mention is to watch the oven time. We recently renovated our kitchen and our new electric oven cooks a lot quicker than our old gas one. It only took just over 15 mins to brown the coconut on our slice, but yours might be a bit different and need longer to cook.
The end result was delicious! Something we were pleased to serve up to our friends. The combination of coconut, raspberry and pastry is on point. My mum also scored some as I tried making her toffee and that was a fail. Need more practice on that one! It was a happy mistake as Coconut Slice is actually her favourite treat.
We had that you enjoy it as much as well all did. Bon Appetit!
- 3oz (85grams) butter
- ¼ cup sugar
- 1 egg
- 1¼ cups plain flour
- ¼ cup self-raising flour
- 2 egg whites
- 1 cup sugar
- ½ teaspoon vanilla
- 2 cups coconut
- Raspberry jam
- Beat butter until creamy, add sugar, but until just combined.
- Add egg, beat well.
- Add sifted flours; mix well.
- Press into greased 9in.(23cm) slab tin; prick lightly.
- Refrigerate 15 minutes.
- Beat egg whites until soft peaks form, gradually add sugar; beat well after each addition.
- Stir in vanilla and coconut; mix well.
- Spread a thin layer of raspberry jam over pastry.
- Spoon over coconut mixture, spread out evenly.
- Bake in moderate oven 25 to 30 minutes or until coconut topping is light golden brown.
- Allow to cool in tin.