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Black bottomed raspberry coconut slice
Black bottomed raspberry coconut slice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent Christmas bars with chocolate, raspberry jam, and toasted coconut layers.
Ingredients:
  • 125g butter
  • 100g caster sugar
  • 1 egg, lightly whisked
  • 30g cocoa powder
  • 40g plain flour
  • 90g jam
  • 2 eggs, lightly whisked
  • 155g caster sugar
  • 150g plain flour
  • 65g desiccated coconut
  • 30g coconut flakes
Instructions:
  • Preheat your oven to 180C. Prepare a 20cm square cake pan by greasing and lining it with parchment paper, leaving an overhang on the sides.
  • In an electric mixer, cream together butter and sugar until pale and creamy. Incorporate the egg until well combined. Mix in cocoa and flour until fully integrated. Spread the batter into the prepared pan and use the back of a spoon to even out the surface.
  • Place in a preheated oven for 10 minutes or until the top feels firm. Take out of the oven and let it rest.
  • For the coconut topping, vigorously whisk the eggs and sugar in a large bowl until fully blended. Then, incorporate the flour and desiccated coconut, stirring until evenly mixed.
  • Evenly spread the jam over the base. Spoon the coconut mixture over the jam layer and sprinkle with the flaked coconut. Bake for an additional 30 minutes until golden and cooked through. Let it cool in the pan, then cut into squares to serve.

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