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.
After pressing the base into the tin, you need to freeze it for 15 minutes, then bake it for about 15 minutes.
Then you get to spread over the jam. I like to spread it on thick so it does not dry out when baking.
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.
Then it’s time to bake it in the oven. It should be golden in colour and peaks more brown.
And finally it’s ready to be served. I cut it into triangles to eat. My sister loved it!