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Gluten Free Coconut and Raspberry Fingers

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Gluten Free Coconut and Raspberry Fingers
I have made these raspberry coconut fingers many times and you know you are on to a good thing when your gluten eating friends will enjoy eating it too!

I laughed when I told them it was gluten free and they screwed up there noses. The next time I looked at the pan it was empty! :)

Ingredients

Bottom

130grams of softened butter
60 grams of sugar
1 beaten egg
1 teaspoon of vanilla essence
180 grams of gluten free baking mix
40 ml. of milk (or enough to moisten)

Filling

200 grams of raspberry jam (works with other flavors)
250grams raspberry (fresh work better then frozen)

Topping

100 grams of butter
50 grams of sugar
2 eggs beaten
250 grams of dessicated coconut
60 grams of rice flour

Instructions:

The bottom

Soften the butter in the microwave until almost melted.
Add sugar.
Beat an egg beat until creamy (lightened in color).
Add the beaten egg and teaspoon of vanilla essence.
Beat until all wet ingredient are combined.
Place the dry ingredients and stir in gently.
Add the milk to moisten.

Use baking paper to line an oven proof tray.
Spread the base mixture of the top carefully.
Spread the jam on top of this layer carefully.
Then add the raspberries.
You may need to push them down into the cake.

Topping

Cream butter and sugar until pale and soft (please follow the instructions above).
Add the 2 beaten eggs gradually.
Mix the coconut and rice flour into the mixture until it becomes crumbly.
Spread over the raspberry topped base.
Place in the oven for 35-40 minutes or until the skewer comes out clean.

Cut into fingers and serve warm or cold... This is a great slice, loved by my gluten eating flat mates, which means something special. They said its great with ice cream. Whenever I make this, its gone in a day! Again that means something. :)