Raspberry Coconut Slice

Ingredients (serves 16)

• 100g butter, softened
• 3/4 cup caster sugar
• 3 eggs
• 3/4 cup plain flour
• 1/2 cup self-raising flour
• 1/3 cup buttermilk
• 2/3 cup raspberry jam
• 1 cup desiccated coconut
• 3/4 cup shredded coconut

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing 2cm overhang on all sides.
2. Using an electric mixer, beat butter and 1/2 cup sugar until light and fluffy. Add 1 egg. Beat until combined. Sift flours over butter mixture. Stir to combine. Stir in buttermilk. Press mixture over base of prepared pan. Spread jam over mixture.
3. Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces. Serve.

Notes

• 
  Shredded coconut gives the topping extra texture. You could use 1 extra cup desiccated coconut instead. You could also use cherry, strawberry or a mixed-berry jam instead of raspberry.