Coconut and raspberry slice
Reduced fat oil spread
¼ cup(s), (55g)
1 tsp, vanilla
99% fat-free, plain or natural yoghurt, unsweetened
¾ cup(s), (110g)
½ cup(s), (125g) raspberry flavour
⅓ cup(s), (75g)
1 tsp, coconut
Shredded or desiccated coconut
¼ cup(s), (20g)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 4cm-deep, 16cm x 25cm slice tin with oil and line base and side with baking paper.
- Using an electric mixer, beat spread and sugar until thick and creamy. Add egg yolks, vanilla and yoghurt. Gently fold flour into mixture. Spoon into base of tin and smooth. Spread Strawberry Fruit Spread on top.
- Using an electric mixer, beat egg whites until soft peaks form. Gradually add extra sugar while beating. Fold in essence and desiccated coconut. Spoon mixture evenly over base. Bake for 30 minutes or until base is cooked and topping firm and golden. Cool completely in tin, then cut into 15cm pieces. Remove from tin, remove baking paper and serve.