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Raspberry coconut slices
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100g butter, softened, plus a little extra for greasing
50g granulated sugar
175g caster sugar
3 essential Waitrose Free Range Eggs, seperated
100g ground rice
150g desicated coconut
90g pack Waitrose Coconut Chunks, peeled and roughly chopped (optional)
1. Preheat the oven to 180°C, gas mark 4. Butter a 30 x 20cm shallow oblong cake tin (or 20cm deep round cake tin). Place the raspberries in a small pan with the granulated sugar and heat gently until the sugar dissolves. Simmer for 5 minutes until thick and syrupy. Cool.
2. Beat together the butter with 100g of the caster sugar until pale and creamy. Beat in the egg yolks one at a time then stir in the ground rice and 100g of the coconut to make a firm dough. Press into the tin then spread the raspberry jam mixture over the top.
3. Whisk the egg whites until stiff then whisk in the remaining sugar until the mixture is stoff and glossy. Fold in the remaining coconut and spread over the raspberries to cover. Scatter with the coconut chunks, if using, and bake for 25-30minutes until the topping is golden and lightly crisp. Cool in the tin then cut into slices and store in an an airtight container.
Typical values per serving:
This recipe was first published in May 2014.