Traybakes

Raspberry Coconut Slice-With Homemade Raspberry Jam

Enjoy making this delicious Raspberry coconut Slice with the addition of making Homemade Raspberry Jam to Wow your friends and family at TeaTime or as a quick snack to grab if you are feeling peckish.

What Raspberry Coconut Slice?

The Raspberry Coconut Slice consists of a coconut flavoured base with which jam is spread on and then topped with a delicious coconut topping.

In addition, you can also try making this Raspberry Coconut Slice using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

COCONUT BASE.

140g Sugar and Crumbs Coconut Natural Flavoured Icing Sugar.
280g Plain Flour.
140g Desiccated Coconut.
220g Butter Melted.
 
8 Inch Square Tin
 
HOMEMADE RASPBERRY JAM.
 
1 Punnet of Raspberries.
The same weight in sugar you have of raspberries. ( If making the jam before you want to make your Slice use Preserving Sugar as this will keep the jam for a length of time.) If Making on the day you can just use granulated sugar.
2 Tbsp of Lemon Juice
 
COCONUT TOPPING
 
1 Egg.
60g Sugar and Crumbs Coconut Flavoured Natural Icing Sugar.
1 Tsp Vanilla Extract.
100g Desiccated Coconut.
 
Instructions
 
Preheat oven to 150c / Gas Mark 3
 
Method- Coconut Base

1.  Melt the butter in the microwave in short bursts so as not to burn the butter.

2. Add the remaining ingredients and mix them into a base. It will be wet and crumbly that is fine don’t worry.

3. Push into an even layer in the base of the tin with the back of a spoon. It will be stiff to do once compacted so take your time.

4. Prick the base with a fork then bake in the oven for 15 minutes or until browned.

Method- Raspberry Jam

1. Weigh your raspberries then add the exact same amount of sugar to the pan with the lemon juice. Put on a low to medium setting to start.

2. Once you start to hear noises from your pan, use a potato masher, and mash up the raspberries to the chunkiness you prefer.

3. When the mixture starts to bubble turn the heat up to medium-high, ( Please be careful as the mixture will bubble and rise up the pan, so go as high with the heat as possible without allowing the mixture to bubble over the pan.)

4. Cook the Mixture for 10/15 minutes until thickened, stirring every minute to prevent it from burning on the bottom of the pan.

5. To check if your jam is finished put a small spoonful on a cold plate and set aside for a minute. push the cooled jam with your finger and it should start to wrinkle as you push it. If this does not happen carry on cooking the jam for another 5 minutes and retest it.

6. When you are happy that the Jam is wrinkling remove the pan from the heat and allow to cool slightly.

7. Once your Jam has cooled pour into the Coconut base you prepared earlier.

8. If you prefer to have seedless jam, push small amounts of your jam through a sieve to remove the pips.

Method- Coconut topping

1. Mix all the ingredients together well then sprinkle over the top of the tart.

2. Dust a small amount of coconut Icing Sugar over the top of the mix.

3. Bake in the oven for 20 minutes or until you get the perfect browned Coconut topping, you can lower the cooking time to have a light coconut topping or leave it longer to bake to achieve it’s well browned and crunchy. Bake to your preference!

4. Allow to fully cool before cutting into slices.

 

This recipe was created by Danielle Crich

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