Coconut Raspberry Slice

Sadly, today is the last day of school holidays, with the kids returning to school tomorrow.  It's been a lovely six weeks spent together.  We've picnicked, swam almost daily in the creek and pool, gone for long country drives, shopped 'til we've dropped, and just relaxed at home content in each other's company.  So I thought I'd spend the afternoon baking them a little lunchbox treat to help them through the next few busy days whilst they settle in to their new school year.

If you don't have raspberry jam, any jam of your choice will do nicely as an alternative.  Most of the time I make this using blackberry or mulberry jam, however as I have a lot of raspberries this time of year, I've got quite a bit of jam stored up.

2 cups plain flour
1 cup caster sugar
125g chilled butter, cubed
3 eggs
1 teaspoon vanilla bean extract
2 cups desiccated coconut
3/4 cup raspberry jam (or another jam of your choice)

Preheat the oven to 180C.

Grease a 24cm x 30cm (base) baking tin, and line it with baking paper.

Place the flour along with only 1/2 cup of caster sugar and butter into a food processor and process it until it resembles breadcrumbs.

Add only 1 egg and the vanilla bean extract and process until it forms a dough.

Press the dough into the base of your prepared baking tin.  Place in the oven and bake for 20 minutes, or until light golden in colour.

In the meantime, while the base is baking, whisk together the remaining 2 eggs with the remaining 1/2 cup of caster sugar, until it is pale and light.  Stir in the desiccated coconut and set aside.

Once the base is ready, remove from the oven and spread the jam over the base while it is warm.

Carefully spoon over the coconut mixture evenly over the jam, and using your fingers, carefully pick at it to ensure it evenly coats the base and is spread well, trying not to mix it with the jam.

Place it back into the oven and bake for a further 25 minutes, or until the coconut topping is golden.

Remove from the oven and allow it to cool completely in the pan.

Cut into squares and serve with a nice pot of tea.  Enjoy!


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