Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
2.000
Water
0.580
Oil
0.600
Egg
0.730
Freeze-dried raspberries
0.006
Toasted coconut
0.120
Total Group: 1
Total Weight: 4.036

Method

Raspberry Coconut Slice

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale approximately 4kg into an 18" x 30" baking tray.
5. Bake at 180℃ (360℉) for approximately 40 minutes.
6. Once cool, paint boiling raspberry jam on top twice.
7. Sprinkle toasted coconut on top.

Product Used

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
2.000
Water
0.580
Oil
0.600
Egg
0.730
Freeze-dried raspberries
0.006
Toasted coconut
0.120
Total Group: 1
Total Weight: 4.036

Method

Raspberry Coconut Slice

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale approximately 4kg into an 18" x 30" baking tray.
5. Bake at 180℃ (360℉) for approximately 40 minutes.
6. Once cool, paint boiling raspberry jam on top twice.
7. Sprinkle toasted coconut on top.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Cake

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