Ingredients
- 6 egg whites
- 2 cups (320g) icing sugar (sieved)
- 2 cups (200g) fine desiccated coconut
- ½ cup (75g) self raising flour (sieved)
- 175g unsalted butter, melted
- 1 ½ cups raspberries
Directions
- Preheat oven to 180O
- Grease and line a 20x30cm slice tin
- In a large bowl, mix together the egg whites, icing sugar, coconut and flour until well combined. Fold in the melted butter until just combined
- Pour mixture into the lined tin and sprinkle with berries
- Bake in oven for 35 minutes or until firm to the touch and an inserted skewer comes out clean
- Slice when cool