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Raspberry Coconut Slice

I had plans to visit my sister for morning tea and wondered what I could make that would also be child friendly as my son wanted to help. So I looked through my Womans Weekly Cookbooks (a little dusty I noticed from not being regularly used!) and decided that March is the month I’m going to make more of an effort to cook from my Womans Weekly cookbooks.

In my ‘Simple Slices’ cookbook I saw their Lemon Coconut Slice and although I didn’t have a jar of lemon butter in the pantry I thought I could substitute it with raspberry jam. You can find the recipe here.

I used my new mixer to make the base first.

Mixing the ingredients for the base

Mixing the ingredients for the base

After pressing the base into the tin, you need to freeze it for 15 minutes, then bake it for about 15 minutes.

The baked base

The base after being baked

Then you get to spread over the jam. I like to spread it on thick so it does not dry out when baking.

Spreading the raspberry jam on

Spreading the raspberry jam on

Carefully spread the coconut topping over so you don’t move the jam. I also press the

coconut down a little to stop it being too crumbly when baked.

Spreading on the coconut topping

Spreading on the coconut topping

Then it’s time to bake it in the oven. It should be golden in colour and peaks more brown.

Finished baking in the oven

Finally finished baking in the oven

And finally it’s ready to be served. I cut it into triangles to eat. My sister loved it!

Slice served, ready to be eaten!

Slice served, ready to be eaten!

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