My hankering for a raspberry coconut slice has been threatening to overwhelm me this week. It started when my friend Anita messaged me last weekend to say she was coming over with homemade scones and did I have any strawberry or raspberry jam.
I was pretty sure we did.
What I didn’t expect to find was three jars of it. Along with one jar of blueberry jam, three jars of honey, at least four types of different marmalade, and some of the stunning maple cream that we brought back from our recently holiday to the US.
Have I ever mentioned I don’t really like jam? And that I really, really don’t like marmalade?
But I do love raspberry anything.
My need for raspberries only intensified when I went to our local Farmers Markets this morning and I discovered fresh raspberries. Grown on the Sunshine Coast. Wheeee! I had no idea that our climate in south-east Queensland was even remotely conducive to growing raspberries. Very happy to discover it is!
So when I got home I was DETERMINED to bake. Even more so as I have been talking about baking all weekend and yesterday didn’t get near the oven…
This slice is a little fiddly, as it has two very distinct steps. First you make the shortbread-y/cake-y base, then you separately made the coconut topping. The raspberry goes in between.
I tweeted a photo earlier and I was told that this looks exactly like something called the Louise Slice. I had never heard of it! A quick google later and I discovered that yes it is very similar. Apparently it’s a New Zealand favourite.
This is my version.
I think the next raspberry sweet treat I’ll make will be Bakewell Tart. Once I can decipher my grandmother’s recipe!
Do you love raspberries? What is your favourite way to eat them?
P.S. I love the knife in the photo – it was used to cut my Nana and Pop’s wedding cake. Many, many years ago.