Delicious raspberry coconut slice

Are you a bit of a sweet tooth? Want something to dig into after dinner? This raspberry coconut slice is the perfect treat to share between family or friends. With only a few simple steps, this tasty slice would also be perfect to take along to an afternoon tea or weekend get-together.

Ingredients:

• 1 tablespoon orange juice
• 1 teaspoon finely grated orange rind
• 1 tablespoon lemon juice
• 2 cups caster sugar
• 350g frozen raspberries
• 1 cup coconut flour
• 1/2 buckwheat flour
• 125g butter, melted
• 2 eggs, beaten 
• 1/2 cup milk
• 2 egg whites
• 1 1/2 cups desiccated coconut

Method:

1. Microwave orange rind and juice, lemon juice, 3/4 cup sugar and 250g raspberries on a large glass bowl for four minutes, stirring every minute.
2. Cook for a further 10 minutes in microwave until mixture begins to thicken. Strain mixture through a fine sieve into a heatproof bowl , discarding any seeds. Add rest of raspberries into mixture and cool for 30 minutes. 
3. Add flours with 3/4 cup sugar to a large bowl and mix together well. Mix in butter, beaten eggs and milk.
4. Place mixture into a greased and lined pan and cook for 20 minutes in a preheated 160C fan-forced oven.  
5. Meanwhile, mix together egg whits, coconut and remaining sugar.
6. Once slice has finished cooking, top with raspberry mixture, followed by coconut mixture.
7. Cook  for a further 25 minutes.