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Raspberry Stick Coconut Cut Recipe


Raspberry Stick Coconut Cut Recipe

Savor the delightful flavors of the Raspberry Stick Coconut Cut, a ageless dessert that easily combines the sweetness of raspberry stick with the tropical pith of coconut. This scrumptious treat is

idealize for any event, whether it be a family gathering or a cozy evening tea. Its roots can be followed back to the British convention of cut cakes, known for their basic however wonderful taste.

Let’s set out on a culinary travel as we dig into the formula for this mouthwatering

Raspberry Stick Coconut Slice.

The Raspberry Stick Coconut Cut may be a flexible dessert that can be delighted in in different ways.Serve it nearby a channeling hot container of tea or coffee to improve its flavors and to form a


adjusted and relieving encounter. For an included touch, consider cleaning the cut with a sprinkle of powdered sugar some time recently serving. This delightful treat sets well with whipped cream

or a scoop of vanilla ice cream, including a velvety component to complement the lavishness of the coconut and raspberry flavors. Whether as a standalone charm or combined with other backups,

the Raspberry Stick Coconut Slice

is beyond any doubt to awe and satisfy.

Raspberry Stick Coconut Cut Recipe:


2 glasses all-purpose flour


1 container sugar

3 eggs

1/2 container cold, cubed unsalted butter

1 tsp vanilla extract

3/4 container raspberry preserves


2 glasses destroyed coconut


1.Preheat stove to 350°F (175°C). Oil a 9×13-inch preparing pan.

2. Blend flour and 1/2 container sugar. Include cold butter, mix into pieces.

3. Beat 1 egg and vanilla. Include to flour-butter blend. Press into dish for the base.

4.Prepare base for 15-20 mins until delicately golden.


5. Spread raspberry stick over prepared base. Whisk 2 eggs and 1/2 container sugar. Include in coconut.Pour coconut-egg blend over jam.

6. Heat for 20-25 mins until coconut is golden.

7. Cool in dish, at that point cut into cuts.

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