Unearth the sumptuous pairing of raspberry’s sweetness and coconut’s tropical flair in the Raspberry Jam Coconut Slice. A dessert born from the British heritage of slice cakes, this treat promises both simplicity and rich flavors. Whether you’re hosting a family brunch or just unwinding with an afternoon tea, this slice fits the bill perfectly.
Imagine relishing this slice with a hot beverage – the balance of flavors is truly soothing. A dust of powdered sugar elevates its visual appeal and taste. Or, why not serve it with a dollop of whipped cream or vanilla ice cream? The creamy undertone perfectly contrasts with the textured richness of coconut and raspberry.
RASPBERRY JAM COCONUT SLICE
Here’s how you whip it up:
Ingredients:
2 cups all-purpose flour
1 cup sugar, divided
3 eggs
1/2 cup unsalted butter, cold and cubed
1 tsp vanilla extract
3/4 cup raspberry jam
2 cups shredded coconut
Directions:
Kick things off by preheating your oven to 350°F (175°C). Ready a 9×13-inch baking dish with a light greasing.
In a bowl, stir together the flour and 1/2 cup sugar. Introduce the cold butter to the mix until you achieve a crumbly texture.
Whisk 1 egg and vanilla together. Merge this with the flour and butter mixture, then press it onto the base of your baking dish.
Let this base bake for about 15-20 minutes, or until it dons a light golden hue.
Once baked, lavish the base with raspberry jam. Mix the remaining 2 eggs and 1/2 cup sugar, then fold in the coconut. Layer this coconut-egg blend atop the jam.
Return to the oven, baking for another 20-25 minutes, or until the coconut topping becomes a beautiful golden color.
Allow it to cool, then slice and serve!
Chef’s Tips:
Modify this recipe as per your gathering’s size – it’s flexible enough to be doubled or even halved.
Don’t hesitate to get creative! Swap out the raspberry jam for another flavor or treat your slice with a chocolate drizzle for that extra indulgence.