Jenny has done it again, here is another absolute knock out slice, you must try...

Raspberry, Coconut, Caramilk Slice

200g butter, melted

1 cup caster sugar

1 egg

1 cup thread coconut

1 teaspoon vanilla essence

2 cups flour, sifted

2 teaspoons baking powder

2 cups raspberries, frozen, unthawed

1 x 180g bar CARAMILK chocolate

Icing sugar to dust

Greek yoghurt to serve

Preheat the oven to 180° Lightly grease a 23 x 33cm slice tin and line it with baking paper.

• Cream butter and sugar until light and fluffy. Add egg and vanilla. Beat well. Fold in the coconut, flour and baking powder.
• Press two-thirds of the mixture into the prepared tin. Spoon the raspberries over the shortcake. Roughly break up the Caramilk chocolate into small pieces and mix into the remaining crumble mixture. Crumble mixture over the top of raspberries. Press gently with the palm of your hand.
• Bake for 30 minutes until lightly golden. Cool & cut into squares. Before serving, dust with icing sugar. Serve with Greek yoghurt .

ENJOY XX