Best Raspberry Coconut Slice Recipes
COCONUT, RASPBERRY & LIME MERINGUE SLICE
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead
Provided by Sarah Cook
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
- Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.
Nutrition Facts : Calories 434 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
RASPBERRY COCONUT SLICE
This never lasts long in our house and I'm always getting begged for more! It's pretty simple to make so I don't mind at all! :>)
Provided by ShezzaDezza
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first three listed dry ingredients in a bowl. Rub in the butter.
- Mix into a soft dough with one lightly beaten egg.
- Press the dough evenly over the base of a well greased 28 x 18 cm tin. (A metal spoon works well here).
- Spread the jam evenly over the dough.
- Topping: Beat the second egg together with the sugar. Mix in the coconut.
- Spread the topping evenly over the dough and jam.
- Bake in a moderate oven for 25 - 30 minutes. (Until golden brown).
- Cut in tin when cool.
Nutrition Facts : Calories 161.4, Fat 9.5, SaturatedFat 6.9, Cholesterol 38.5, Sodium 71.5, Carbohydrate 17.6, Fiber 1.4, Sugar 8.6, Protein 2.1
RASPBERRY COCONUT SLICE
This is one of my favourite recipes. My kids take it to school in their lunches and also for fund raising events. This will leave people coming back for more. I've tweaked the original recipe. You can use raspberry jam, strawberry jam or your favourite.
Provided by mumof2terrors
Categories Lunch/Snacks
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- BASE.
- Beat butter, sugar and egg in a mixing bowl with electric mixer until combined. Stir in sifted flours.
- Spread mixture over base of a greased 19cm x 29cm slice pan. I like to line it with baking paper. This makes it easier to remove once it's cooled.
- Bake at 180c or 350°F for about 10 minutes.
- FILLING.
- Spread hot base with raspberry jam, or jam of your choice.
- TOPPING.
- Combine 4 eggs, caster sugar and coconut in a mixing bowl and mix well.
- Spread over base and cook for a further 25 - 30 minutes or until golden brown on top.
- Once cooled slice into desired size slices. This keeps well in the pantry in an air tight container. If serving to friends and family this wont last long.
Nutrition Facts : Calories 653.2, Fat 42.2, SaturatedFat 32.6, Cholesterol 162.7, Sodium 213.9, Carbohydrate 65.1, Fiber 7.6, Sugar 42.3, Protein 8.6
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