This traditional raspberry jam and coconut slice is just like Nana's. It's great for an easy dessert, or it makes a lovely sweet treat to have with afternoon tea.
Base
Ingredients
125g (1/2 block) Fairy margarine, softened
110g (1/2 cup) caster sugar
1 egg
225g (1 1/2 cups) self-raising flour, sifted
Method
Preheat oven to 180°C. Line a 20cm square sandwich tin with baking paper
Cream Fairy and sugar together until light and fluffy. Beat in the egg and fold into the flour
Press the mixture into prepared tin
Topping
Ingredients
90g (1 cup) desiccated coconut
110g (1/2 cup) caster sugar
1 egg
1/2 teaspoon vanilla essence
2 tablespoons raspberry jam
Method
Combine coconut, sugar, egg and vanilla together, mix well
Assembly: Spread the raspberry jam over the base and spread the coconut mixture evenly over the top
Place into the oven and bake for 15-20 minutes or until golden brown
