Gluten-free raspberry coconut slice

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 16cm x 26cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm 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.