Raspberry, lime and coconut slice
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
For the raspberry jam:
  • 1½ cups frozen raspberries
  • ½ cup sugar
  • 1 tsp vanilla bean paste
  • juice of 1 lime
For the base:
  • 80g butter
  • 2 tbsp sugar
  • 2 egg yolks
  • 1⅓ cup plain flour
  • 1 tsp baking powder
  • 3-4 tbsp milk
For the topping:
  • 2 egg whites
  • ⅓ cup sugar
  • ½ cup shredded coconut
  • zest of 1 lime, finely chopped
  • 1 tbsp shredded coconut, extra
Instructions
To make the jam:
  1. Put the raspberries, sugar, vanilla and lime juice into a small, heavy based saucepan. Bring to a boil, stirring occasionally, then reduce the heat and simmer gently for 12-15 minutes. Set aside to cool. Note, let the jam cool until its almost room temperature before using, otherwise when you put the beaten egg whites on top of the hot jam, they will collapse.
To make the slice:
  1. Grease and line a 20cm x 20cm slice tin. Preheat the oven to 175C Bake.
  2. Cream the butter and the 2 tbsp of sugar in a medium bowl until pale and fluffy. I use an electric hand beater for this.
  3. Separate the eggs, setting the whites aside. Add the yolks to the butter and sugar mixture and beat until well combined.
  4. Sift the flour and baking powder over the mixture and stir to combine.
  5. Turn the mixture out onto a work surface and bring it together with your hands. Sprinkle over 2 tbsp of milk and combine well. If the mixture is still a bit dry, add another 2 tbsp of milk.
  6. Press the shortbread into the base of the prepared slice tin with your fingertips, taking care to make sure there are no holes and it is relatively even.
  7. Spread the cooled jam in an even layer over the shortbread.
  8. Beat the egg whites in a large bowl until soft peaks form.
  9. Sprinkle over the ½ cup of sugar, the lime zest and the shredded coconut. Beat again until thick and glossy.
  10. Spoon the egg whites on to the top of the slice and spread out. Sprinkle over the additional coconut.
  11. Bake for 25-30 minutes until the egg white topping is dry and golden.
  12. Remove from the oven and cool in the tin for 10 minutes, then cut to the desired shape while still warm.
Notes
As with all baking, make sure your ingredients are at room temperature before starting - the butter and eggs are the most important.
Recipe by The Fare Sage at https://www.thefaresage.com/raspberry-lime-coconut-slice/