Coconut raspberry and peanut slice recipe

This coconut slice recipe is a twist on a classic lunchtime favourite.
A coconut, raspberry and peanut tray bake is on white baking parchment. Both are placed on a silver tray. The tray bake is coated in coconut flakes.

Key information


Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 20

Recipe difficulty rating: Easy

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.

Ingredients

For the base

150g Wholemeal self-raising flour

25g Desiccated coconut

50g Ground almonds

100ml Coconut oil, melted

3 tbsp Smooth peanut butter

100g Soft brown sugar

400g Raspberry jam

For the topping

80g Desiccated coconut

75g Shredded coconut

2 Free range egg whites

75g Golden caster sugar

How to prepare a coconut, raspberry and peanut slice

The base

  1. Preheat the oven to 180°C (350°F). Place the flour, coconut oil, desiccated coconut, brown sugar, peanut butter and ground almonds in a large bowl and mix until combined.
  2. Using the back of a spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.
  3. Cook for 15 minutes or until golden brown.
  4. Spread the jam over the cooked base.

The topping

  1. Place the desiccated and shredded coconut, egg whites and caster sugar in a medium bowl and mix until combined.
  2. Sprinkle the mixture over the jam and cook for 12–15 minutes or until golden brown.
  3. Set aside in the tin to cool completely before slicing to serve.
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