Raspberry Coconut Slice 覆盆子果酱椰香片
This Raspberry Coconut Slice is perfect for afternoon tea. This is a quick and easy recipe with simple ingredients that you can easily find in your home pantry. As the name implies this coconut slice has a crusty top layer which is full of coconut fragrance, a buttery cake base with a spread of raspberry jam in the middle. You can opt to swap with any other fruit jam of your choice.
Raspberry Coconut Slice
90g butter, softened
95g caster sugar
1 egg, about 70g
35g self-raising flour
100g plain flour
1tbsp custard powder
raspberry jam
Coconut topping
1 cup desiccated coconut (80g)
40g caster sugar
1 egg, lightly beaten, about 70g
- Preheat oven to 180 deg C, Line a 11 x 7.5 inches rectangular pan, all sides up.
- Cream butter, egg and sugar together in a bowl with an electric mixer until light and fluffy.
- Sift in flours and custard powder and fold well with a rubber spatula to a soft dough. Spread dough into pan, followed by a layer of raspberry jam or any fruit jam of your choice.
- Combine coconut topping in a bowl with a hand whisk and sprinkle evenly over jam.
- Bake for 40 minutes or until golden and cool in pan before removing slicing.
recipe adapted from the cookbook The Afternoon Tea Collection with some adjustments.
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覆盆子果酱椰香片
材料：
90克 温室牛油
95克 细糖
1个 全蛋，约70克
35克 自发面粉
100克 普通面粉
1汤匙 蛋黄粉
覆盆子果酱，适量
椰丝铺面
80克 干椰丝
40克 细糖
1个 全蛋，打散，约70克
做法：
- 预热烤箱至摄氏180度。准备一个11 x 7.5寸烤盘，铺上烘焙纸，备用。
- 用电动打蛋器以中速度将牛油，鸡蛋和细糖打至松发。
- 筛入分类及蛋黄粉，用橡胶刮刀翻拌均匀至软面团。然后铺入烤盘内抹平，接着涂上适量的覆盆子果酱或自己喜欢的果酱。
- 将椰丝料混合均匀，然后平均撒在果酱面上便可。
- 放入烤箱烤约40分钟至金黄色，让蛋糕连模待凉，脱模切片即可享用。
This post is linked to Cook Your Books Event #27 hosted by Joyce of Kitchen Flavours
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious
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