To make 20 of these delicious chocolate & raspberry coconut slices you’ll need:
- 300g plain flour
- 110g caster sugar
- 90g unsalted butter
- 4 eggs
- 180g desiccated coconut
- 300g raspberry jam
- 55g caster sugar (for topping)
- 50g dark chocolate, roughly chopped
Preheat oven to 200°C (180°C fan-forced). Line a 18cm x 28cm slice pan with baking paper.
Place the flour, caster sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add one egg (reserve the remaining three for later) and process until well combined.
Press mixture evenly over the base of the prepared pan and bake in oven for 10 minutes or until just beginning to brown. Remove from oven and set aside. Reduce temperature to 170°C (150°C fan-forced).
To make the topping, in a medium bowl place the remaining three eggs and whisk lightly. Then add coconut and caster sugar and mix with a fork until well combined.
Spread the jam evenly over warm slice base. Spoon the coconut mixture over jam and use the back of a spoon to gently press all over. Bake in preheated oven for 20 minutes or until top is golden and base is cooked through.
Place the dark chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate is melted. Using the spoon, drizzle the milk chocolate over the top of the slice. Set aside until chocolate sets.
Lift slice from pan and cut into pieces using a knife. Enjoy!