Ingredients
- 200 grams Butter
- 150 gramcastor sugar
- 300 gram plain flour
- teaspoon baking powder
- 80 grams desiccated coconut
- 125 ml milk
- For the raspberry layer
- 300 gramsfrozen raspberries
- 80 grams icing suger
- 2 tblspoons of corn flour
- coconut topping
- For the Coconut topping
- 2 egg, whites
- 75 gramcastor sugar
- 150 gram Shredded coconut
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
preheat
oven to 180cto
make the coconut topping, place the egg whites, sugar and coconut
into the Tm bowl and mix for 15 seconds on speed 3 reverse. Remove
from bowl and set asideplace
the butter,sugar,flour,baking
powder,coconut and milk and mix on speed 4 reverse for 20 seconds.
Spoon the mixture into a lightly greased 20cm by 30cm tin lined with
non stick baking paper. Press the mixture firmly into the tin and
bake for 20 minutes or until golden. Allow to cool.Place
the berries,icing sugar and cornflour in your TM bowl and mix for 5
seconds on reverse or until mixed through.Top
the cooled base with the berry mixture and bake for a further 25
minutes.Top
with the coconut topping and bake for a further 10 to 12 minutes or
until the coconut is golden.Allow
to cool in the tin.Great
for school lunches.
Tip
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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