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!
How beautiful do these fresh raspberries look? Only about half as beautiful as they taste!
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.
What you need
- 125g butter, at room temperature (if your butter is too hard, grate it - this quickly softens it)
- 180g raw sugar
- 2 eggs, separated
- 135g unbleached spelt flour
- 1/2 cup raspberry jam
- 80g coconut
What you do
- Grease and line a 20cm-30cm slice pan, making sure some of the paper is sticking out on the long side of the pan (this helps you remove the slice once it's cooked)
- Blitz the raw sugar in a Thermomix speed 9, 3 seconds or in a food processor until the consistency of castor sugar (you can also use castor sugar if you prefer)
- Place sugar in a separate bowl.
- Put the butter and 100g of sugar in the Thermomix/food processor and mix until light (speed 4, 15 sec in Thermomix)
- With the Thermomix still running, add the egg yolks one at a time, beat until combined (speed 4, 30 seconds in total)
- Add the flour and mix (Thermomix speed 5 for 5 seconds) until just combined
- Press this mix into the base of the slice pan and pop it in the fridge for 10 minutes
- Turn the oven on to 170c
- In a clean and very dry bowl, whip the 2 egg whites, while adding the remaining 80g of sugar 1 tablespoon at a time. Whip until the mixture is glossy and has formed soft peaks. I used electric hand beaters for this and it took about 5 minutes. Then add the coconut, gently mixing it with a fork (this helps keep it aerated)
- Remove the chilled slice pan from the fridge and spread over the raspberry jam.
- Carefully spread over the coconut mix
- Place in the middle of the oven to bake for 30-35 minutes
- Leave to cool in the slice tin.
- Store it in an airtight container.
- Hide from husband so there is some for tomorrow.
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.
Isn’t it funny how when you get a craving for something nothing else will do? Love the sound of the crunchy, coconutty topping!
It’s seriously good JJ
That looks so yummy. I will be bookmarking this page and giving it a try.
Let me know what you think when you do – it’s been a big hit here 🙂
This looks yum. I make a similar version except I fold almond meal into the meringue on top instead of coconut!
Now THAT sounds fabulous Kelly! I love almond everything 🙂