Raspberry Coconut Slice
1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale approximately 4kg into an 18" x 30" baking tray.
5. Bake at 180℃ (360℉) for approximately 40 minutes.
6. Once cool, paint boiling raspberry jam on top twice.
7. Sprinkle toasted coconut on top.
Cake & Sponge Products, Cake & Sponge Mixes
Versatile cake mix, producing excellent volume, moist, even texture with good shelf life. Just add water, oil and egg.
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