Gluten Free Raspberry Coconut Slice

A bit more cooking this weekend, and another old family favourite which converts nicely to gluten free!

Base:
90g butter (at room temperature)
1/3 cup castor sugar
1 egg
1/3 cup gluten free self raising flour
2/3 cup gluten free plain four
1/2 cup raspberry jam (or any other jam really) - or more depending on taste!

Topping:
2 eggs
1/3 cup castor sugar
2 cups coconut


Method for Base:

1.  Cream butter, sugar ad egg until smooth and creamy

2.  Stir in sifted flours in two batches (I sift my GF flours twice, to give them the "lightest" possible texture - but it depends on what brand of flours you are using as to whether you need to do this or not).

3.  Spread mixture evenly over the base of a well-greased 28cmx18cm lamington tin (don't use a bigger tin unless using larger quantities of mixture, as the base will not be the required thickness, and the jam will make the base go soggy).

4.  Spread evenly with jam, then with topping.

5.  Bake in moderate oven (180c for gas) for around 40 minutes or until the topping is a nice golden brown colour.

6.  Cool in the tin.  Cut slice only when cold.


Method for Topping:
Beat eggs lightly with a fork, then beat in sugar.  Stir until well combined.  Add coconut and mix well.   Mixture should be a nice, yellow colour (the better quality of eggs, the more yellow it will be).

End product (forgot to take photos along the way for this one - oops!)