Raspberry Jam Coconut Slice Recipe Baking sweet, Baking, Raspberry jam
Beat eggs, sugar, butter and vanilla extract using an electric hand mixer on medium-high speed for 2 minutes. Add coconut and stir until combined. Spoon mixture over jam layer and spread out evenly using the back of a metal spoon. Cook for 25 minutes. Allow to cool in tin and then remove from tin and cut into squares.
Coconut and Raspberry Slice
In a mixing bowl, mix the plain flour, baking powder, desiccated coconut and sugar together until combined. Add the melted butter, egg and vanilla and mix until combined. Add the mixture to the lined baking tin and use a spoon to gently smooth the base. Bake for 15 minutes, until lightly golden on top.
Vegan Raspberry Jam Coconut Slice Recipe Vegan desserts, Almond
Bring out of the oven and let cool for a few minutes. Microwave the raspberry jam for about 30 seconds or until warm. Once the base has cooled a little, spread the jam gently over the base. Mix the rest of the ingredients for the topping and drop small chunks all over until the slice is all covered. Bake for 35-40 minutes in a 160 degrees C.
Easy Coconut Slice with Jam Belly Rumbles
Base. Preheat oven to 180°C. Line a 20cm square sandwich tin with baking paper. Cream Fairy and sugar together until light and fluffy. Beat in the egg and fold into the flour. Press the mixture into prepared tin. Topping. Combine coconut, sugar, egg and vanilla together, mix well. Assembly: Spread the raspberry jam over the base and spread the.
Jam and Coconut Slice Coconut slice, Yummy food, Recipes
Bake in the oven (still at 325F degrees) for 30-35 minutes, or until the top is golden. Remove from the oven and cool fully in the pan. When fully cooled, lift the bars out of the pan using the overhang of the parchment paper. Place on a cutting board and slice using a sharp knife.
Raspberry jam coconut slice Recipe Coconut slice, Raspberry jam
Transfer the mixture to a baking tray and gently smooth the surface. 4. Place the base of the slice into the oven and bake until just golden. 5. Add the jam. 6. Combine the ingredients for the toping in a bowl. 7 Sprinkle over the top of the slice. 8.
Raspberry Coconut Jam Slice Sweet shortcrust pastry recipe
Instructions. Preheat the oven to 180C (160C fan) / 350F. Line an 8 inch square baking pan with baking paper. In the bowl of a stand mixer with paddle attachment or a large bowl using a handheld mixer, beat together the butter and ½ cup of sugar until it looks pale and creamy.
Easy Raspberry & Coconut Slice by AMellow on
Instructions. To start preheat your oven to 180°C (fan-forced). Grease and line a slice tray measuring 18cm x 28cm with baking paper ensuring that the paper extends beyond the edges. Using a food processor combine the flour, sugar and chilled butter until they resemble breadcrumbs.
Vegan Raspberry & Coconut Slices Vegan Treats Blogger
Instructions. Pre heat oven to 180℃. Combine base ingredients in a bowl or food processor until well mixed, and press into a 20 x 15cm oven proof container lined with nuttelex or plant based butter. Bake the base layer for 10 minutes. Remove the base from the oven and spread the jam on top of the base and then combine the top layer.
Raspberry Coconut Slice Recipe Tasty Snack Thats Easy To Make
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later). In a large mixing bowl, add sugar, flour and coconut. Whisk to combine.
Raspberry Coconut Slice Womens Weekly Raspberry
1. Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides. 2. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Transfer to medium bowl; stir in sifted flours and custard powder.
Raspberry, lemon and coconut slice Recipe Cart
Remove from oven and set aside. Reduce temperature to 170°C. Meanwhile, to make the topping, place the coconut, eggs and caster sugar in a medium bowl. Mix with a fork until well combined. Use a hot knife to spread jam evenly over warm slice base. Spoon coconut mixture over jam and use the back of a spoon to gently press all over.
raspberry coconut slice recipe
Brenda Gantt here! I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Raspberry Coconut Jam Slice Bargain Mums
Spread the raspberry jam evenly over the pastry layer. Whisk the extra eggs and extra sugar in a small mixing bowl. Add the shredded coconut and mix until well combined. Spread the coconut evenly over the raspberry jam layer. Bake the slice in the preheated oven for around 30 minutes, or until golden. Allow to cool in tin before slicing into.
Raspberry Coconut Slice 180 Calories Per Serve
Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spread the mixture over the base of a greased 19 cm x 29 cm rectangular slice pan and bake in a moderate oven for 10 minutes. 2. To make the topping, combine all ingredients in a medium bowl and mix well. 3.
Coconut and Raspberry Jam Slice Tony Bakes
Preheat oven to 160c fan-forced (180c convection) Line a slice/brownie baking tray with baking paper - mine was 19cm x 29cm. Beat butter, sugar and egg with an electric mixer until creamed and lighter in colour. Stir in the sifted flours and mix until combined. Spread mixture into the baking tray ensuring it evenly covers the tray.