My Museum Cafe: Coconut & Raspberry Slices

July 19, 2013


It’s time for another round of my museum cafe! Tray bakes are quite a popular choice for serving in cafes, and this juicy coconut and raspberry slices are full of the tastes of summer. These would be perfect for an afternoon picnic in a museum garden.



  • 300g gluten free flour (e.g. Dove’s Farm or Schär)
  • 3 heaped teaspoons baking powder
  • 150g butter
  • 200g sugar
  • 3 eggs, separated
  • 2-3 tablespoons water
  • 6 tablespoons raspberry jam (or other jam, if you prefer)
  • 200g desiccated coconut


  • Preheat your oven to 180°C (or fan oven 160°)
  • Sift the flour and baking powder into a large bowl.
  • Add the butter and half the sugar and rub everything together.
  • Mix in the egg *yolks* and water to form a moist dough. If the dough seems to dry and crumbly, add a little bit more water.
  • Press the dough into a greased cake tin, aprox. 15 x 30 x 5cm.
  • Spread the jam on top.
  • Whisk the egg whites in a clean bowl until they form soft peaks, then fold in the other half of the sugar and the coconut.
  • Bake for 15 – 20 minutes until the topping turns golden.
  • Cool in the tin before cutting.
  • Enjoy!

My Museum Cafe is a regular feature where I introduce  recipes for special diets that are easy enough to bake, in the hope that more museum cafes will be inspired to include cakes for people with special diets on their menus. And, of course, you can bake them at home too ;-)


One Response to “My Museum Cafe: Coconut & Raspberry Slices”

  1. Renata Says:

    I love this! My godsister (as I call her) cannot eat gluten. I always believed that museums should extend all their policies to their cafés, and exhibits too! ;)


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