@tidying.tastes: 125 g unsalted butter, softened 1/2 cup caster sugar 1 teaspoon vanilla extract 1 1/2 cups plain flour 3/4 cup raspberry jam 2 eggs 1 cup desiccated coconut 1/2 cup caster sugar 1 teaspoon vanilla extract Preheat your oven to 180°C. Line a 20 cm x 30 cm rectangular baking tin with baking paper, leaving some overhang on the sides for easy removal. Cream the softened butter, caster sugar, and vanilla together until light and fluffy. Stir in the flour until a soft dough forms. Press the dough evenly into the bottom of your prepared tin. Bake for 15–20 minutes or until the edges are very lightly golden. Remove from the oven but keep the oven on. Add the Jam: While the base is still warm, spread the raspberry jam evenly over the top. If the jam is too thick, give it a quick stir in a small bowl to loosen it up before spreading. In a medium bowl, lightly whisk the eggs. Stir in the desiccated coconut, caster sugar, and vanilla until well combined. Drop spoonfuls of the coconut mixture over the jam and gently spread it out to cover the surface. Return the tin to the oven and bake for another 20–25 minutes, or until the coconut topping is firm and beautifully golden brown. Allow the slice to cool completely in the tin before lifting it out and slicing into squares or bars.

Tidying Tastes

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Thursday 26 February 2026 06:42:25 GMT