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Gluten-free raspberry coconut slice
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Irresistible gluten-free raspberry coconut slice with a crunchy exterior and a soft, gooey center.
Ingredients:
  • 1 tsp finely grated orange rind
  • 21.00 gm orange juice
  • 21.00 gm lemon juice
  • 430.00 gm caster sugar
  • 350g frozen raspberries
  • 140.00 gm coconut flour
  • 70.00 gm buckwheat flour
  • 2 eggs, lightly beaten
  • 128.75 gm milk
  • 2 egg whites, lightly beaten
  • 127.50 gm desiccated coconut
Instructions:
  • In a large microwave-safe glass bowl, combine orange rind and juice, lemon juice, 3/4 cup sugar, and 250g raspberries. Microwave on HIGH (100%), uncovered, stirring every minute, for 4 minutes or until the sugar has dissolved.
  • Microwave uncovered on HIGH for 10 minutes, stirring halfway through until slightly thickened. Strain mixture through a fine sieve into a bowl, discarding seeds. Add remaining raspberries and let cool for 30 minutes.
  • Preheat your oven to 180C/160C fan-forced. Grease a 16cm x 26cm slice pan, then line the base and sides with baking paper, making sure to extend the paper 2cm above the edges on all sides.
  • In a large bowl, mix together the flours and 3/4 cup of sugar. Create a well in the center, then add the butter, egg, and milk. Stir until fully combined. Spread the mixture evenly over the base of the pan. Bake for 20 minutes, or until lightly golden and just firm at the edges.
  • Combine egg whites, coconut, and remaining sugar in a bowl, stirring until mixed well.
  • Spread a warm slice with the raspberry mixture, then generously top it with the coconut mixture. Bake for 25-30 minutes until beautifully golden. Let it cool completely in the pan before cutting into pieces and serving.

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