Coconut raspberry and peanut slice recipe
This coconut slice recipe is a twist on a classic lunchtime favourite.
Key information
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 20
Recipe difficulty rating: Easy
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the base
150g Wholemeal self-raising flour
25g Desiccated coconut
50g Ground almonds
100ml Coconut oil, melted
3 tbsp Smooth peanut butter
100g Soft brown sugar
400g Raspberry jam
For the topping
80g Desiccated coconut
75g Shredded coconut
2 Free range egg whites
75g Golden caster sugar
How to prepare a coconut, raspberry and peanut slice
The base
- Preheat the oven to 180°C (350°F). Place the flour, coconut oil, desiccated coconut, brown sugar, peanut butter and ground almonds in a large bowl and mix until combined.
- Using the back of a spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.
- Cook for 15 minutes or until golden brown.
- Spread the jam over the cooked base.
The topping
- Place the desiccated and shredded coconut, egg whites and caster sugar in a medium bowl and mix until combined.
- Sprinkle the mixture over the jam and cook for 12–15 minutes or until golden brown.
- Set aside in the tin to cool completely before slicing to serve.