Coconut Raspberry Lime Meringue Slice Recipes

COCONUT, RASPBERRY & LIME MERINGUE SLICE

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.

COCONUT RASPBERRY BARS

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.

COCONUT AND RASPBERRY SLICE

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.