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Raspberry and Coconut Slice


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Ingredients

6 portion(s)

  • 200 grams Butter
  • 150 gram castor sugar
  • 300 gram plain flour
  • teaspoon baking powder
  • 80 grams desiccated coconut
  • 125 ml milk
  • For the raspberry layer
  • 300 grams frozen raspberries
  • 80 grams icing suger
  • 2 tblspoons of corn flour
  • coconut topping
  • For the Coconut topping
  • 2 egg, whites
  • 75 gram castor sugar
  • 150 gram Shredded coconut
  • 6
    10h 0min
    Preparation 10h 0min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. preheat
    oven to 180c


    to
    make the coconut topping, place the egg whites, sugar and coconut
    into the Tm bowl and mix for 15 seconds on speed 3 reverse. Remove
    from bowl and set aside


     


    place
    the butter,sugar,flour,


    baking
    powder,coconut and milk and mix on speed 4 reverse for 20 seconds.
    Spoon the mixture into a lightly greased 20cm by 30cm tin lined with
    non stick baking paper. Press the mixture firmly into the tin and
    bake for 20 minutes or until golden. Allow to cool.


    Place
    the berries,icing sugar and cornflour in your TM bowl and mix for 5
    seconds on reverse or until mixed through.


    Top
    the cooled base with the berry mixture and bake for a further 25
    minutes.


    Top
    with the coconut topping and bake for a further 10 to 12 minutes or
    until the coconut is golden.


    Allow
    to cool in the tin.


    Great
    for school lunches.


     

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Tip


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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