Indulge in a delightful symphony of flavors with our Coconut and Raspberry Slice, a dessert that captivates the senses with its perfect balance of sweet and tangy. This irresistible slice features a crisp coconut biscuit base, a creamy raspberry filling, and a decadent chocolate ganache topping, creating a textural and taste experience like no other. Alongside the main recipe, discover variations that cater to diverse preferences and dietary needs, including a gluten-free option, a white chocolate variation, and a vegan-friendly version. Embark on a culinary journey and treat yourself or your loved ones to this exquisite treat that promises to be a delightful addition to any occasion.
Let's cook with our recipes!
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT, RASPBERRY & LIME MERINGUE SLICE
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead
Provided by Sarah Cook
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
- Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.
Nutrition Facts : Calories 434 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
COCONUT AND RASPBERRY SLICE
Make and share this Coconut and Raspberry Slice recipe from Food.com.
Provided by Susie T
Categories Bar Cookie
Time 45m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
- Preheat oven to 180 degrees celsius.
- For the base, place biscuits into a food processor and process to fine crumbs.
- Add the melted butter to the crumbs and process until combined.
- Press the mixture firmly into the base of the tin using the back of a spoon.
- Spread the base with the raspberry jam.
- For the topping, cream the butter, sugar and vanilla essence until fluffy.
- Add the egg and fold in the coconut and flour.
- Sprinkle over the jam but careful not to press the topping onto the base.
- (It just looks better when baked) Bake for about 20 minutes.
- Allow to cool at room temperature then chill overnight.
Nutrition Facts : Calories 174.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 25.6, Sodium 160.6, Carbohydrate 19.8, Fiber 0.6, Sugar 10.5, Protein 1.6
COCONUT RASPBERRY COOKIES
A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.
Provided by Martha Driedger
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
- Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 44.4 g, Cholesterol 18.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 379.3 mg, Sugar 25.9 g
RASPBERRY COCONUT SLICE
This never lasts long in our house and I'm always getting begged for more! It's pretty simple to make so I don't mind at all! :>)
Provided by ShezzaDezza
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first three listed dry ingredients in a bowl. Rub in the butter.
- Mix into a soft dough with one lightly beaten egg.
- Press the dough evenly over the base of a well greased 28 x 18 cm tin. (A metal spoon works well here).
- Spread the jam evenly over the dough.
- Topping: Beat the second egg together with the sugar. Mix in the coconut.
- Spread the topping evenly over the dough and jam.
- Bake in a moderate oven for 25 - 30 minutes. (Until golden brown).
- Cut in tin when cool.
Nutrition Facts : Calories 161.4, Fat 9.5, SaturatedFat 6.9, Cholesterol 38.5, Sodium 71.5, Carbohydrate 17.6, Fiber 1.4, Sugar 8.6, Protein 2.1
Tips:
- Use fresh or frozen raspberries. Fresh raspberries are ideal, but frozen raspberries can also be used. If using frozen raspberries, thaw them before using.
- Don't overmix the batter. Overmixing the batter will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a sharp knife to cut the cake. This will help to prevent the cake from crumbling.
Conclusion:
This coconut and raspberry slice is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual gathering to a formal party. With its moist cake, tangy raspberry filling, and sweet coconut frosting, this slice is sure to be a hit with everyone who tries it. So next time you're looking for a delicious dessert to make, give this coconut and raspberry slice a try. You won't be disappointed!
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