The original recipe was in our Day to Day Cookery Cookbook. This was the cookbook we used for school Home Economics lessons at high school. My mother had a copy of this cookbook so I didn’t get to have a newer edition. I remember visiting my friend (when I was in high school) one weekend and cooking this at her place. I love the sugary, eggy coconut mixture on the top of these biscuits.
When I was searching to see if this cookbook was still available I found this Facebook Group that shares some of the recipes as the book is hard to come by now. Although it does appear as though a 4th edition was printed in 2002. Scrolling down on the group page I quickly came across the Raspberry Coconut Slice recipe being shared.
By combining some ideas from a few different gluten free recipes I have come up with this gluten free version. It can also easily be made dairy free by substituting nuttelex or another dairy free alternative for the butter.
GF Rasberry Coconut Slice
- 1 cup (129g) tapioca flour
- 1 cup (169g) brown rice flour
- 1/4 tsp salt
- 1/2 cup (100g) sugar
- 1/2 cup (76g) almond meal
- 142g butter of dairy free alternative
- 1 egg
- 2 eggs
- 1/3 cup (66g) sugar
- 125g organic dessicated coconut
- Preheat oven to 160 C
- Combine the base ingredients in a food processor & process until combined or in a mix master cream butter, sugar & egg until smooth and creamy then stir in the flours & the almond meal.
- Spread mixture evenly over the base of a paper lined tin & press into the tin.
- Spread the base evenly with jam
- To make the topping beat eggs lightly with a fork, beat in the sugar then mix in the coconut.
- Sprinkle & spread the topping over the jam covered base.
- Bake in the oven for 30 minutes, or until golden brown.
- Cool in the tin, cut into squares when cold.
What recipes do you remember from your childhood or youth?