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RASPBERRY AND COCONUT SLICE


This slice is a lovely afternoon tea treat with coffee, or an easy dessert. You can use blueberries in place of raspberries. This recipe is from Angela Redfern’s book Ripe Recipes.

Ingredients: 6 egg whites 2 cups desiccated coconut 2 cups icing sugar ½ cup self-raising flour 175g (6.2oz) butter, melted 1½ cups raspberries (fresh or frozen)

Method: Preheat oven to 180°C (350°F) Grease and line a 20x30 cm (8x11 inch) 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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