Keeping to the 'tradition' of baking something red/pink for the month of February, I decided to bake this coconut raspberry slice. This recipe is made up of three layers - the base is a dough of flour, sugar, butter, egg and vanilla extract, the second is a layer of raspberry conserve and the top layer is a mix of eggs, sugar and dessicated coconut.
The dough base smelled so delicious while it was baking that the Husband offered me a pound if I would let him have a piece before I was done spreading the raspberry conserve! The dough base is baked for 20 mins before the raspberry conserve is spread. The topping is then also spread on top before being baked for another 30 mins.
The Husband has pronounced it 'pretty good'!
No comments:
Post a Comment