Raspberry & Coconut Traybake
The coconut adds a beautiful, crisp, fresh flavour to these slices
SERVES
9
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
100g raspberry jam
150g fresh raspberries
4 egg whites, beaten until stiff peaks
240g caster sugar
pinch of fine sea salt
1 tsp vanilla
300g desiccated coconut
25g plain flour, sieved
Method
Preheat your oven to 180ËšC/gas 4.
Line an 8x12 inch tray.
Mash half of the raspberries with the jam andset aside.
Mix the beaten egg whites, sugar, sea salt,and vanilla.
Add in the coconut and flour and stir well.
Scoop half of the mixture into your prepared tray.
Drizzle the raspberry jam mixture on top. The mixture will be too sticky to spread the jam so it is nice to try and get it drizzle evenly so there will be some in each slice.
Scoop the rest of the mixture on top and spread it with a spatula. This step might be a bit messy but don’t worry as the raspberries will mix with themixture.
Bake for 25 minutes. It will be golden on top.
Allow to cool in the tin and cut into whatever size squares you wish.
Serve with the rest of the raspberries on top.
