- 120 grams Butter, softened
- 170 grams caster sugar
- 1 egg
- 260 grams Self Raising Flour
- 180 grams raspberry jam
- 1 egg
- 220 grams white sugar
- 90 grams Desiccated Coconut
Cream butter and sugar, speed 4, 10 seconds. Scrape down sides.
Add egg, mix for 10 seconds, speed 4.
Add flour, speed 4 for 15 seconds or until combined.
Press into slice tin - mine is 20 x 30cm.
Bake at 160 for 15 mins or until pale golden in colour.
Allow to cool for about 10 mins.
Spread rasperry jam evenly over base.
Place sugar and egg into TM bowl. Beat for 30 seconds on speed 4.
Add coconut and mix on speed 3 for 10 - 15 seconds or until combined.
Gently spread topping over jam and press down lightly.
Bake at 160 for 25 mins or until top is golden brown.
Allow to cool in the tin for about 15 mins before turning out onto a cooling rack.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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