Chocolate Raspberry Coconut Slice

The original recipe called this a Lamington Slice.  However, this slice is very much like the classic Raspberry Coconut Slice recipe (I will provide this recipe later).  The only difference is the base, which is chocolate flavoured.  The base has a lovely chocolate shortbread type texture with a layer of jam and topped with a coconut meringue type-like topping. Here, melted chocolate is used to drizzle on the top.  Or, you can dust with icing sugar instead.

Base:
1 1/3 cups self-raising flour
2 tablespoons cocoa powder
2/3 cup caster sugar
125g unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
Filling:
1/2 cup or more raspberry jam
Topping:
2 eggs, lightly beaten
1 teaspoon vanilla extract
2/3 cup caster sugar
1 1/2 cups desiccated coconut
60g dark cooking chocolate, roughly chopped and melted

Preheat the oven to 180ºC.  Line a slice tin (18cm x 28cm) with baking paper.

Add flour and cocoa into a mixing bowl. Stir in sugar. Make a well in the centre. Stir in butter, egg and vanilla extract until well combined.

Press mixture over base of prepared slice tin. Bake for 10 minutes or until base is just firm around the edges.

Meanwhile, make Coconut topping by combining eggs, vanilla extract, sugar and coconut in a mixing bowl.

Spread hot slice with jam. Then, evenly spoon the top with coconut mixture.

Bake for 25 to 30 minutes or until golden. Drizzle slice with melted chocolate. Allow the slice to cool completely before removing it from the tin to slice into fingers.

Enjoy!

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4 Comments Add yours

    1. Sue says:

      I hope you enjoy making this slice!

      Liked by 1 person

  1. Pia says:

    Yumm….:)

    Liked by 1 person

    1. Sue says:

      I hope you enjoy this slice.

      Liked by 1 person

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