Recipe Raspberry coconut slice : Easy, Special and Delicious

Recipe Raspberry coconut slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Raspberry coconut slice. This Recipe Raspberry coconut slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Raspberry coconut slice was necessary 20m, cook 55m and serving 15. Attention: allergies . Without having to wait long, let's just check the Recipe Raspberry coconut slice

Indulge in dessert without the guilt with this low-calorie, gluten free raspberry coconut slice.

Raspberry coconut slice


12 Ingredients












  • 95g (1/2 cup) potato flour










  • 90g (1/2 cup) brown rice flour










  • 60g (1/3 cup) roasted macadamias










  • 3 tbsp raw caster sugar










  • 1 tbsp white chia seeds










  • 1/2 tsp gluten-free baking powder










  • 80g butter, chilled, chopped










  • 1 tbsp 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









  • Select all ingredients










5 Method Steps








  • Step 1


    Preheat the oven to 180C/160C fan forced. Grease a 16 x 28cm lamington pan and line with baking paper.







  • Step 2


    Place the potato flour, rice flour, macadamias, 2 tablespoon sugar, chia seeds and baking powder in a food processor. Process until finely chopped. Add butter and process until coarse crumbs form. Add chilled water and 1 egg yolk (reserve the egg white). Process until mixture comes together. Transfer to the prepared pan and press evenly and firmly over the base. Bake for 20-25 minutes or until light golden. Set aside to cool completely.







  • Step 3


    Meanwhile, combine the raspberries and fruit spread in a small saucepan over medium-low heat. Simmer for 5-7 minutes, until the berries break down and mixture thickens. Cool to room temperature.


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    How to store, hull, wash and use strawberries, blueberries and raspberries - including a few cheat's techniques and clever hacks…









  • Step 4


    Spread raspberry mixture evenly over the base. Whisk together remaining 1 tablespoon sugar, reserved egg white and remaining egg in a large bowl until frothy. Add coconut and stir to combine. Spread over the raspberry layer. Bake for 15-20 minutes or until topping is light golden. Cool in pan. Place in the fridge for 2 hours to set.







  • Step 5


    Cut the slice into squares and serve with extra raspberries.



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