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Updated: Apr 6, 2023

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.


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)


• 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


• 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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