Raspberry Coconut Slice

Difficulty | Serves 15 | Book 4

healthy low fat raspberry coconut slice

1 egg white
⅓ cup white sugar
¼ cup skim milk
2 tablespoons (30g) Flora® Light margarine melted
1½ cups self-raising flour
cooking spray

1 cup raspberry jam
2 egg whites
⅓ cup white sugar
¾ cup desiccated coconut

Per serveJamDiet Jam
Kilojoules719 (cals 172)497 (cals 119)
GI RatingMediumMedium


Preheat oven 180ºC fan forced.

  1. Base: beat egg whites and sugar in a medium sized mixing bowl for 1 minute using an electric beater.
  2. Add milk to melted margarine then pour into bowl and combine.
  3. Fold in sifted flour and combine.
  4. Press mixture over the base of a slab tin (18cm x 28cm) that has been coated with cooking spray. Use your hand to flatten and spread evenly over base. (Dip hand in flour so mixture doesn’t stick)
  5. Topping: Microwave jam for 30 seconds, then spread evenly over base.
  6. Beat egg whites in a medium sized mixing bowl using an electric beater until stiff and forming peaks. Gradually add small amounts of sugar (like making a meringue) beating well until sugar has dissolved.
  7. Fold coconut through then carefully spread over top of jam.
  8. Bake 35-40 minutes. Leave to cool then cut into slices.

Variation: For a lower sugar and kilojoule count replace with diet jam.

Suitable to be frozen.

Dietitian's tip

People with diabetes should choose the reduced sugar variation.

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