Coconut Raspberry Slice

Sep 20, 2019

Farmhouse news

Coconut Raspberry Slice

This classic slice is steeped in tradition, a generational favourite loved by almost all.  This recipe is 100% gluten free when prepared with King Valley Popcorn\'s unique popcorn flour.  So indulge in this sweet, tangy, chewy slice.

2 cups King Valley Popcorn Flour
1 cup caster sugar
125g chilled butter (chopped)
3 eggs
1 teaspoon vanilla
3/4c raspberry jam
2 cups coconut

1. Add the flour, 1/2cup sugar and butter into the food processor and whizz until well combined and a crumbly mixture is formed.  Add vanilla and 1 egg and process until well mixed.

2. Press into lamington tray and bake for 20 mins in moderate oven.

3. Remove the tray from the oven and spread the jam onto the warm base.

4. Whisk 2 eggs and 1/2 cup sugar, stir in coconut and spread evenly over the jam.

5. Return the tray to the oven and bake a further 25 mins until golden on top.

6. Once cooked remove the tray from the oven and allow to cool completely in the tray.

Note: Best cut and eaten a day after it is made.  Store in airtight container for up to 5 days.


Recipe kindly provided by Sharyn from King Valley Popcorn