Raspberry and Coconut Slice
- sarahlholmes76
- Feb 12
- 1 min read
This slice is a lovely afternoon tea treat with coffee, or an easy dessert. You can use blueberries in place of raspberries. Frozen berries make this a recipe that you can use at any time of the year!
Ingredients:
6 egg whites
2 cups desiccated coconut
2 cups icing sugar
1/2 cup self-raising flour
175g (6.2oz) butter, melted
1 1/2 cups raspberries (fresh or frozen)
Method:
Preheat oven to 180°C (350°F).
Grease and line a 20x30cm (8x11inch) slice tin.
Place the egg whites and coconut in a bowl, then sift in the icing sugar and self-raising flour.
Beat until well combined.
Fold in the melted butter and pour into the prepared tin.
Scatter raspberries on top and bake for 30-35 minutes.
Slice when cool.
Makes: 8 slices
Prep Time: 10 minutes
Cooking Time: 30-35 minutes
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Find this recipe on page 146 of The World's Easiest Recipes Volume 1.
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