Guest Recipe: Laura's Super Sweet Raspberry & Coconut Meringue Summer Slices

Anything featuring juicy fruits and creamy coconut already gives me serious sunny holiday vibes, and these Summer Slices definitely tick all the right boxes. If you're looking for the perfect mid-morning snack, packed lunch treat, or a delicious dessert for your summer picnic, look no further. With a delicious buttery biscuit base, a fruity layer of seedless raspberry jam and a crunchy coconut topping, it'll soon become a baked favourite with your whole family.

1. Preheat your oven to 180°C and allow time to warm up. Next, begin to grease and line your baking dish, ready for the oven. My tin was 23 x 20cm.
2. In a large mixing bowl, combine plain flour, 100g caster sugar, 100g coconut and butter. Mix with your fingertips until it begins to resemble breadcrumbs.
3. Once you have breadcrumbs, add 3 eggs yolks and vanilla essence. Combine this well until you are able to form a dough.
4. Add this dough into the base of your prepared pan. Let this bake for around 15 minutes, or until the base has turned light golden brown.
5. Once browned, remove from the oven and begin to spread the raspberry jam over the warm base.
6. In a mixing bowl, whisk the 3 egg whites until stiff peaks. Combine 85g of sugar together until combined well, resembling glossy meringue. Fold in the remaining desiccated coconut.
7. Pour this coconut mixture evenly over the raspberry jam layer, and scatter a handful of coconut over the top. Bake this for around 25 minutes, or until golden brown.
8. Remove from the oven and leave to cool completely before cutting into squares and serving.