Raspberry coconut slice

Method

1. Preheat

   Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice tin and line the base with baking paper, extending paper above the two long sides.

2. Base

   To make the base, cream the butter, sugar and vanilla with an electric mixer until pale and creamy. Add the egg and beat until combined. Stir in the flour and baking powder, mixing well to form a dough. Press the mixture into the prepared tin with damp fingertips. Bake for 12-15 minutes or until just starting to colour.

3. Raspberry filling

   Meanwhile, to make the raspberry filling, place the raspberries, sugar and orange juice or water in a small heavy-based saucepan. Cook, stirring occasionally for 5 minutes or until the berries start to break down. Mix the tapioca flour with 1 tablespoon water in a small bowl. Pour into the berry mixture and cook, stirring until the mixture boils and thickens. Remove from the heat and set aside to cool for 10 minutes.

4. Topping

   For the topping, whisk the egg whites and sugar until frothy and stir in the coconut.

5. Jam mixture

   Spread the jam over the top of the lightly cooked base, then sprinkle with the coconut mixture. Bake for a further 15-20 minutes or until the coconut is golden brown. Set aside in the tin to cool completely before slicing to serve.

6. Storage

   Store in an airtight container in the fridge for up to 5 days.