Unfortunately my Nan isn't with us anymore. She was a fantastic baker and family gatherings just aren't the same without her passionfruit sponge.
Luckily coconut raspberry slice is also one of my favourites so when I saw it in this month's Recipes Plus magazine I knew it was a sign that I would finally have to give this delicious slice a go for myself. I have used the recipe that was in the magazine, I would have loved to have used my Nans but I don't have a copy. Plus my dear ol' Pa guards her cook book with his life. Once my brother went over to copy down some of her famous family favourite recipes and he wouldn't even let him hold the book. I guess that's love for you.
Makes: 16 pieces Prep time: 15 minutes Cooking time: 25 minutes + cooling
125gm butter - softened
2/3 cup caster sugar
3 eggs - at room temp
1 tsp vanilla essence
1 1/2 cups plain flour
1 tsp baking powder
1/4 cup milk
1 cup raspberry jam
2 cups shredded coconut
1. Pre heat oven to 180°C. Grease and line a 30x20cm slice pan. Make sure there is an overhang of baking paper at the sides to use as 'handles' when removing the slice later on.
2. Using an electric mixer, beat the butter and half the sugar in a large bowl until light and creamy. Add one of the eggs, mix until well combined. Mixture may appear to curdle, don't stress, keep mixing. Sift in the flour and the baking powder, mix well. Pour in the milk. Stir until well combined.
3. Spoon into the prepared pan. Level the surface with the back of the spoon. Spread the jam over the surface of the cake batter. In a bowl, combine the coconut, the rest of the sugar and the remaining two eggs. Sprinkle over the surface of the jam. Place in the oven and bake for 25 minutes or until golden.
4. Remove from the oven and cool in the pan. Slice into 16 pieces. Serve.