Raspberry Jam and Coconut Slices
Ingredients
- 100g Organic Times butter, softened
- 3/4 cup Organic caster sugar
- 3 organic Fraser coast organic eggs
- 3/4 cup Absolute Organic coconut flour
- 1/2 cup Four Leaf Milling self-raising flour
- 1/3 cup Organic buttermilk
- 2/3 cup Absolute Organic raspberry jam
- 1 cup Absolute Organic desiccated coconut
- 3/4 cup Absolute Organic shredded coconut
Preparation
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing 2cm overhang on all sides.
Using an electric mixer, beat butter and 1/2 cup sugar until light and fluffy. Add 1 egg. Beat until combined. Sift flours over butter mixture. Stir to combine. Stir in buttermilk. Press mixture over base of prepared pan. Spread jam over mixture.
Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces. Serve.