Cassava Flour GF Raspberry Coconut Slice

Cassava Flour GF Raspberry Coconut Slice

Deliciously tangy raspberry and crispy coconut combine to bring you a mid week delight that won't take all day. 


  • 1 tsp finely grated orange rind
  • 1 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 cups caster sugar
  • 350g frozen raspberries
  • 1 cup coconut flour
  • 125g butter, melted
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 2 egg whites, lightly beaten
  • 1 1/2 cups desiccated coconut


  • Step 1: Place orange rind and juice, lemon juice, 3/4 cup sugar and 250g raspberries in a large microwave-safe glass bowl. Microwave, uncovered, on HIGH (100%), stirring every minute, for 4 minutes or until sugar has dissolved.
  • Step 2: Microwave, uncovered, on HIGH (100%), stirring halfway through, for a further 10 minutes or until slightly thickened. Strain mixture through a fine sieve into a heatproof bowl. Discard seeds. Add remaining raspberries to mixture. Set aside for 30 minutes to cool.
  • Step 3: Meanwhile, preheat oven to 180C/160C fan-forced. Grease a 16 cm x 26 cm (base) slice pan. Line base and sides with baking paper, extending paper 2 cm above edges on all sides.
  • Step 4: Combine flours with 3/4 cup remaining sugar in a large bowl. Make a well. Add butter, egg and milk. Stir until well combined. Spread mixture over base of prepared pan. Bake for 20 minutes or until light golden and just firm around the edges.
  • Step 5: Place egg whites, coconut and remaining sugar in a bowl. Stir to combine.
  • Step 6: Spread hot slice with raspberry mixture. Top evenly with coconut mixture. Bake for 25 to 30 minutes or until golden. Cool completely in pan. Cut into pieces. Serve.

Adapted from

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