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Raspberry coconut slice
Raspberry coconut slice
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Satisfy your sweet craving guilt-free with this light and gluten-free raspberry coconut slice.
Ingredients:
  • 95g (1/2 cup) potato flour
  • 90g (1/2 cup) brown rice flour
  • 60g (1/3 cup) roasted macadamias
  • 60.00 gm raw caster sugar
  • 20.00 ml white chia seeds
  • 2.00 gm gluten-free baking powder
  • 80g butter, chilled, chopped
  • 20.00 gm chilled water
  • 2 eggs
  • 125g punnet fresh raspberries, plus extra, to serve
  • 120g (1/3 cup) 100% raspberry fruit spread
  • 170g (2 cups) desiccated coconut
Instructions:
  • Preheat your oven to 180C (160C fan forced), then generously grease a 16 x 28cm lamington pan and line it with baking paper.
  • Combine potato flour, rice flour, macadamias, 2 tbsp sugar, chia seeds, and baking powder in a food processor. Pulse until finely chopped. Add butter and pulse until coarse crumbs form. Pour in chilled water and 1 egg yolk (keep the egg white). Pulse until mixture forms a dough. Press the dough evenly and firmly into the prepared pan. Bake for 20-25 minutes until lightly golden. Allow it to cool completely.
  • Combine fresh, juicy raspberries with sweet fruit spread in a cozy saucepan over gentle heat. Let them simmer for 5-7 minutes, turning into a thick and luscious mixture. Allow it to cool to perfection at room temperature.
  • Spread the raspberry mixture evenly over the base. In a large bowl, whisk together 1 tablespoon sugar, reserved egg white, remaining egg until frothy. Stir in coconut until combined. Spread over the raspberry layer. Bake for 15-20 minutes until topping is light golden. Allow to cool in pan before refrigerating for 2 hours to set.
  • Slice it into squares and enjoy with additional raspberries on the side.

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