- 0:35 Prep
- 0:35 Cook
- Makes 12-15
- Advanced
If you like fruit and custard, you’ll love this coconut-based slice with real raspberries and a crunchy oat topping.
Ingredients
- 150g butter, at room temperature
- 70g (1/3 cup) caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 120g (3/4 cup) plain flour
- 2 teaspoons self-raising flour
- 60ml (1/4 cup) milk
- 20g (1/4 cup) desiccated coconut
Topping
- 60g butter
- 1/2 cup plain flour
- 1/4 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup Paul's Premium Vanilla Custard
- 125g raspberries
Method
- Step 1Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang.
- Step 2Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, coconut and milk.
- Step 3Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.
- Step 4Rub 60g butter into 1/2 cup plain flour until it resembles coarse breadcrumbs. Stir in 1/4 cup brown sugar and 1/2 cup rolled oats.
- Step 5Spread the Coconut Slice Base with 3/4 cup Paul’s Premium Vanilla Custard. Sprinkle with 125g raspberries, then sprinkle with the oat mixture. Bake at 180°C for 25-30 minutes or until golden. Cool in pan. Cut into pieces.
- Vegetarian
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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