Raspberry Jam Coconut Slice

How time has flown since my last post and it only seems like yesterday. I have been neglecting Mr. R. (my hubby) with baked treats, let alone all my ‘dear’ followers here at Baking Cakes Galore! I feel akin to a child stood in a corner with a dunce hat on saying, ‘you must try harder’. To be perfectly honest, I have been somewhat lazy in the baking department of late and Mrs R. must try harder!

Therefore, to put me on the road to baking recovery, I thought I would bake up a little treat that is an old-fashioned favourite within my family. The base to this bake is a light shortcake/pastry with a seam of sweet raspberry jam and finally a wonderful crispy coconut topping. My local bakery still bakes and sells out of this baked good daily. It is amazing how a few simple ingredients brought together and baked from scratch can bring such joy to recipients!

Raspberry Jam Coconut Slice

I cut mine into 14 slices.

Ingredients
90g butter
110g caster sugar
1 large egg
35g self-raising flower
100g plain flour
4 tsp custard powder
220g raspberry jam
Coconut Topping
160g desiccated coconut
55g caster sugar
2 large eggs, beaten lightly

You will need a baking tin 20cm x 30cm (8in x 12 in) – greased with a little softened butter and fully lined with baking paper, extending it 5cm over the sides.

Method

Preheat the oven to 180°C/160°C/350°F/Gas mark 4. Sift the flours and custard powder together into a bowl and set aside. Beat the butter, sugar and egg until light and fluffy. Fold in the sifted flours and custard powder until fully combined. Spread the dough evenly into the prepared baking tin. (The dough does look sparse but it will fully coat the base completely.) Spread the jam carefully over dough base. Make the coconut topping by incorporating all the topping ingredients together then sprinkle the topping over the jam. Place into the preheated oven on a middle shelf to bake for approximately 40 minutes or until fully baked. The coconut will take on a lovely golden brown colour when ready. Leave to cool in the baking tin, then lift out with the baking paper edges and carefully peel away the baking paper. Cut into slices and make them as small or large as you wish. Store in an airtight container.

Notes: If your jam appears a little thick to spread, warm it slightly in a saucepan over a gentle heat on the stove.

Lastly, relax sit back and enjoy a slice of a gorgeous sweet creation you have made from starch! Oh boy, now doesn’t that taste SO good.........