It's hard to find a recipe that pleases all the family.
The girls absolutely love Carrot Cake, Wallace won't touch it.
Wallace loves Chocolate Cake, Jess won't eat it.
Wallace, Sarah & Sally enjoy Choc Chip Biscuits, Jessie won't try a bite.
Jess and Sally like Fruit Cake, Wallace and Sarah don't.
Thankfully I enjoy them all.
Hence I run.
Here though, is a full family pleaser, Raspberry Coconut Slice.
The topping calls for 2 cups of dessicated coconut. Last week I only managed to scrounge 1 cup, but added an extra cup of shredded coconut. With no grocery trip in between, this week's baking meant 2 cups of shredded coconut were used. Both worked really well, but in a perfect world I think I'd continue to combine 1 cup of dessicated and 1 cup of shredded.
Finally ... the recipe:
90g (3oz) butter
1/2 cup castor sugar
1/3 cup self-raising flour
2/3 cup plain flour
1/2 cup raspberry jam
1/3 cup castor sugar
2 cups coconut
Preheat oven to 180C (350F). Grease a Swiss roll tin (I use my standard slice tin, approx. 18 x 27 cm). Cream butter, sugar and egg together. Stir in flour and press evenly into tin (not a lot of pressing involved, the mixture is quite moist). Bake in oven 10 minutes. Remove from oven and spread with jam (I warm to make easier to spread), then topping. Bake in oven for a further 35 minutes. The topping is made by lightly beating eggs, then mixing in sugar and coconut.
The base is more cakey than biscuity (excuse the scientific terminology) and is absolutely beautiful.
Give it a go Annie, just get Shorty to read the recipe for you.