Raspberry Coconut Slice

Name: Raspberry Coconut Slice
Prep time: 25
Cook time: 40
Yield: 16
Ingredients: 100g butter, softened; 170g caster sugar; 3 eggs; 180g self-raising flour; 80ml buttermilk; 1 tsp vanilla extract; 2/3 jar raspberry jam; 100g dessicated coconut

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Ingredients

100g butter, softened
170g caster sugar
3 eggs
180g self-raising flour
80ml buttermilk
1 tsp vanilla extract
2/3 jar raspberry jam
100g dessicated coconut

Instructions

Preheat the oven to 180C/350F/gas mark 4. Grease and line with greaseproof paper, allowing about 2cm to come up over the sides the tin.
Beat the butter and 2/3 of the sugar until light and fluffy. Add one egg and beat until well combined. Sift in the flour and stir to combine before stirring in the buttermilk and the vanilla. Press the mixture over the base of the prepared tin. Spread the jam over the mixture.
Whisk the remaining eggs and sugar in a bowl until light and fluffy. Stir in the coconut. Sprinkle the mixture over the jam. Bake for 35-40 minutes until golden in colour. Allow to cool in the tin and cut into squares before serving.