Raspberry and coconut slices

Ingredients for 1 servings:

• 225 g flour
• 125 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 50 g desiccated coconut
• 1 egg(s)
• ½ pack of baking powder
• 1 pinch of salt
• 250 g raspberry jam
• 160 g desiccated coconut, coarsely and finely grated mixed
• 2 egg whites
• 40 g sugar
• 1 tbsp lemon juice
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 7 hours 5 minutes

Australian cake for coconut fans

For the dough, mix the butter, sugar, and vanilla sugar with a pinch of salt in a food processor or with a hand mixer, then briefly fold in the egg until no trace remains. Combine the flour, baking powder, and desiccated coconut, then quickly mix with the buttercream until you get a smooth dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes. Set up a 20 x 30 cm baking frame and place it on a baking tray lined with baking paper. Preheat the oven to 180°C. Roll out the dough in the baking frame and prick it well with a fork. Bake for 12-15 minutes on the middle rack. In the meantime, prepare the topping. Beat the egg whites, add the sugar, salt, and lemon juice, beating gently until stiff peaks form. Fold in the desiccated coconut. Heat the jam in a saucepan to make it easier to spread. Spread the jam on the cake base and then spread the coconut mixture over it. Return to the oven for another 15-20 minutes, until the coconut layer is lightly browned. Let cool and enjoy with coffee, tea, or as a small dessert.