Raspberry Coconut Slice

Raspberry Coconut Slice

From Direne and Katie, my friends shared this recipe with me a few years ago, at first I struggled to make it thought 3 different steps was a pain but you know what it's so easy to make if your organized, The base is a bit sticky and best rolled into place with an extra bit of baking paper, the little bit of effort needed is well worth it for a yummy Slice.

       Base

90 grams softened butter,   ¾ cup Plain Flour,   1 Egg,

¼ cup sugar,    2 Table spoons Cornflour,

• Cream butter, Sugar and egg together, sift flours into creamed mixture then spread evenly over a lined (Baking Paper) tray.
• 

  It is very gooey, so use another sheet of baking tray on top to smooth the batter out properly, it is much easier this way.

Jam Middle

• 3 heaped tablespoons good quality Raspberry jam

               Topping

2 Table spoons Softened butter,    1 ½ cup Coconut,    2 Table spoons Sugar,

2 Table spoons S.R Flour,    1 egg,    ½ teaspoon Vanilla essence,

• Cream butter, sugar, vanilla essence and egg together fold in flour and Coconut,
• Sprinkle evenly over Jam layer.
• Bake on Medium over until Golden brown and smelling wonderful,
• Let cool in tin completely before cutting into slices.

Orange Macaroon Cake

This is a new recipe I found today online. - http://womansday.ninemsn.com.au/readersrecipes/8207600/orange-macaroon-cake

I wanted to make something nice for us and was craving a taste of Orange and Coconut in the style of a Cake. 

I must admit mine didn't turn out as well as the picture, It was a little flat.
Mmaybe I needed a hotter oven, still the smell is perfect and we are looking forward to taste testing after tea. 
* Tastes so moist and yum defiantly try it again. 

Orange Macaroon Cake

INGREDIENTS

60g butter, chopped, at room temperature
½ cup caster sugar, plus
½ cup extra
2 teaspoons grated orange zest
2 eggs, separated
1 cup self-raising flour, sifted
1/3 cup orange juice
½ cup desiccated coconut

Method

1. Preheat oven to moderate, 180°C. Lightly grease and line a 20cm cake pan with baking paper, extending 1cm above rim.
   
2. In a bowl, using an electric mixer, beat butter, sugar and zest together until light and fluffy. Beat in egg-yolks. Fold in flour and juice. Spoon mixture evenly into pan.
   
3. In a second bowl, beat egg-whites until soft peaks form. Add extra sugar, 1 tablespoon at a time, beating between additions until thick and glossy. Gently fold coconut through.
   
4. Spread meringue over cake mixture in pan. Bake for 35-40 minutes, until cooked when tested. Allow to cool completely in pan. Store in an airtight container.