If you’re having company for afternoon tea, look no further than this raspberry slice with lime and coconut. Tart raspberry, tangy lime, and soft fluffy coconut all atop a soft shortbread base – what could be better?! This is a beautifully simple recipe but the results are sensational. In fact, don’t wait for an excuse to make this wonderful raspberry slice – get baking!
Cold, wet weekends always put me in the mood for baking. Even though I bake quite regularly, its usually of the speed variety – a rushed batch of muffins to stock the freezer for my daughters lunchbox, or a quick pancake or fritter for breakfast on a Sunday morning.
But something about a cold dark day really gets me in the mood for something a bit different. Not that this amazing raspberry slice with lime and coconut takes a long time. Its just a little bit special so is more of treat than a necessity. But don’t let that stop you making it every weekend!
Based loosely on a classic Louise Cake, this raspberry slice with lime and coconut is the perfect combination of flavours. The tart raspberry and lime balance beautifully with the sweet shortbread base and light fluffy coconut marshmallow topping. One piece is never enough. Actually one batch is never enough!
I like to make my own raspberry jam-of-sorts for this slice. Store bought jam is far too sweet for my taste (in this recipe – its all good on toast!). This recipe is all about the tart raspberry. And the addition of lime zest and juice, plus vanilla, with the raspberry’s gives the jam filling a really bright zing.
This raspberry slice with lime and coconut is one of my favourite sweets. And while I love the flavour, the best thing about this recipe is that it creates almost no waste – it uses 2 separated eggs with the yolks in the shortbread base and the whites used in the coconut topping, as well the zest of a lime in the topping and the juice in the jam!
- 1½ cups frozen raspberries
- ½ cup sugar
- 1 tsp vanilla bean paste
- juice of 1 lime
- 80g butter
- 2 tbsp sugar
- 2 egg yolks
- 1⅓ cup plain flour
- 1 tsp baking powder
- 3-4 tbsp milk
- 2 egg whites
- ⅓ cup sugar
- ½ cup shredded coconut
- zest of 1 lime, finely chopped
- 1 tbsp shredded coconut, extra
- 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.
- Grease and line a 20cm x 20cm slice tin. Preheat the oven to 175C Bake.
- 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.
- Separate the eggs, setting the whites aside. Add the yolks to the butter and sugar mixture and beat until well combined.
- Sift the flour and baking powder over the mixture and stir to combine.
- 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.
- 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.
- Spread the cooled jam in an even layer over the shortbread.
- Beat the egg whites in a large bowl until soft peaks form.
- Sprinkle over the ½ cup of sugar, the lime zest and the shredded coconut. Beat again until thick and glossy.
- Spoon the egg whites on to the top of the slice and spread out. Sprinkle over the additional coconut.
- Bake for 25-30 minutes until the egg white topping is dry and golden.
- Remove from the oven and cool in the tin for 10 minutes, then cut to the desired shape while still warm.