Indulge in a delightful treat with our Watermelon, Raspberry, and Coconut Slice. This recipe combines the refreshing flavors of watermelon and raspberry jam with the tropical goodness of coconut. A zesty twist of lemon adds a burst of citrusy brightness. From the buttery base to the toasted coconut topping, every layer is a mouthwatering delight. Easy to make and a joy to savor.
INGREDIENTS
Base
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2x cups plain flour
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100g butter melted
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Zest of 1 lemon
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1 x tablespoon lemon juice
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1 x egg
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½ cup white sugar
Filling
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10x frozen raspberries, crushed (and still frozen)
Topping
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2 x cups desiccated coconut
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2 x eggs
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½ cup white sugar
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Zest of one lemon
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2 x teaspoons lemon juice
Method
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Preheat the oven to 180.C and line a biscuit pan with baking paper.
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In a bowl, add the base ingredients and mix until combined.
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Tip the mixture into the baking sheet and press down firmly to create an even layer.
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Bake for 20 mins or lightly golden. You want it to be approximately ¾ cooked.
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Place the frozen raspberries into a zip lock bag and crush with the back of a rolling pin. This will prevent large lumps in the slice. Be sure to use frozen berries, not fresh, as fresh berries tend to be more watery when cooked.
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Top the base with ¾ jar Myanbah Farm Watermelon and Raspberry Jam and the crushed frozen berries.
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In a separate bowl, mix the topping ingredients and use a fork to gently distribute the coconut mixture across the top.
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Cook for 15-20 minutes or until the coconut layer is golden and toasted.
