The Dogmother Posted October 22, 2009 Share Posted October 22, 2009 Raspberry and coconut slice (aka Paradise Slice) Grease and line a rectangular slab pan/baking tin. 300g plain flour 110g caster sugar 90g unsalted butter 1 egg (2 if you have bantams) Raspberry jam Topping: 220g desiccated coconut 3 eggs (4 if they're small) 70 caster sugar Pre-heat the oven. Put the flour, caster sugar and butter in the food processor and process until it looks like fine breadcrumbs. Add the egg/s and process again until it forms a ball. Press flat and firm into the bottom of the prepared pan and bake for 10 mins, or until it's just beginning to turn brown. Remove and set aside to cool. When the base has cooled, smear it with raspberry jam - I use the smoother one that's almost like a jelly - you don't need loads. To make the topping, pop the coconut, eggs and sugar in a bowl and mix with a fork until it's well combined. Spoon over the jam and press it firmly to compact. Bake again until it's starting to go golden, then allow to cool in the pan before lifting out with the greaseproof paper and cutting into small squares. Totally divine! Quote Link to comment Share on other sites More sharing options...
Falkor Posted October 22, 2009 Share Posted October 22, 2009 oooh! Yum! Pop into the shops on the way home and will make this for Friday work yummies! How hot should the oven be please? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 22, 2009 Author Share Posted October 22, 2009 I wouldn't go by what I say regards temperature - my old oven is knackered and I have to cook everything on high and just coevr with foil to stop it burning! Just what you'd normally cook a sponge on I guess. Quote Link to comment Share on other sites More sharing options...
Barkisland Posted October 22, 2009 Share Posted October 22, 2009 Cor! That sounds fab and I will be trying it out very soon - I love anything coconutty Thanks for posting. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted October 22, 2009 Share Posted October 22, 2009 How deep does the pan need to be? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 22, 2009 Author Share Posted October 22, 2009 The one i have is 2" high, they're not massively thick, perhaps 1.5", and you compact it all right down when you make it. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted October 22, 2009 Share Posted October 22, 2009 I was wondering if my swiss roll tin would do, thanks Claret Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 22, 2009 Author Share Posted October 22, 2009 That's exactly what I use Debs. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted October 22, 2009 Share Posted October 22, 2009 Shall be making it tomorrow Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 22, 2009 Author Share Posted October 22, 2009 Glad to hear it, I look forward to your critique Quote Link to comment Share on other sites More sharing options...
Falkor Posted October 23, 2009 Share Posted October 23, 2009 Made it last night! Yummy Yummy! I have brought it into work for Friday yummies and there are currently a number of financial advisers surrounding my desk and lock and lock box Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 23, 2009 Author Share Posted October 23, 2009 Glad it's helped you in the office popularity stakes! Quote Link to comment Share on other sites More sharing options...
Falkor Posted October 23, 2009 Share Posted October 23, 2009 Glad it's helped you in the office popularity stakes! I am the only girl on a floor full of blokes....I wash up, make tea and bring cake (should point out non of this is in my job description ) .....I am very popular! Always on the look out for Friday Yummy recipies......we are not spongy cake fans so this slice was IDEAL!!! Thanks for posting Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted October 23, 2009 Author Share Posted October 23, 2009 Glad I'm not the only one working with all men! Quote Link to comment Share on other sites More sharing options...
Space Chick Posted October 23, 2009 Share Posted October 23, 2009 Yes that does sound familiar. Back in the days when I was a financial adviser I was the only woman in a team of men and I always made cakes for team meetings Now I am in the NHS its an even mix of men and women, but I still make cakes for big meetings. In fact it was noted when I was off that the cakes were missed OK, mine is now in the oven Its looking good so far (although I used crab apple jelly as had that open, and used slightly salted organic butter as didn't have unsalted) Edited to say, it has cooled down and I have eaten my first slice - it is lovely - Thanks Claret Quote Link to comment Share on other sites More sharing options...
Space Chick Posted November 1, 2009 Share Posted November 1, 2009 Just bumping this, as I tried an alternative based on this concept. OH is a big fan of almonds, so I made it with ground almonds instead of coconut (I added 110gms sugar instead of 70g too as almonds aren't as sweet) and then topped with flaked almonds. It was absolutely divine, and a good alternative to the coconut. Thought I'd share Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 2, 2009 Share Posted November 2, 2009 I might try this version then, because my DS hates coconut and I need something that uses eggs for lunchboxes. Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 2, 2009 Share Posted November 2, 2009 I made the coconut version in the end, because I didn't have enough ground almonds. It is nice but I think that I should have cooked my base a bit more before putting the jam and coconut on, because it is a bit doughy. I also think that I could have got away with a bigger tray so everything was thinner. I used a tray bake tin 11 x 9 inches but I have reread the thread an a swiss rol tin was mentioned. How long did everyone else cook it for and at what temperature? Quote Link to comment Share on other sites More sharing options...
Space Chick Posted November 2, 2009 Share Posted November 2, 2009 I cooked the base for 15mins on Gas Mark 6, and then the whole thing for around 20mins again on Gas Mark 6 (which I think is 200C, 400F) Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 2, 2009 Share Posted November 2, 2009 I only did the base for 10 and then the rest for 15, so maybe a bit longer next time. Quote Link to comment Share on other sites More sharing options...
