With it’s light, coconut sponge base packed with berries and topped off with a coconut crumble, this slice is so nice!
I first made this slice for the family of a friend who was in hospital because everyone knows that cake makes everything better! My friend is quite the super mum and a sensational baker so I wanted a slice that would please her crowd and not just feed her crowd.
This slice ticks all the boxes because it’s super simple, freezer friendly and requires a handful of pantry/freezer staples. I have commitment issues so I haven’t specified any particular kind of berry, whatever you have will do. I’ve used blueberries, raspberries and a mixture of both and whichever I use, this slice is always hands down delicious!
This slice is super versatile too, it makes a tasty teatime treat, goes great in a lunchbox and is uber scrumptious served warm with some ice cream on the side. Nom nom! What’s your berry of choice" Does your belly rumble for crumble too"

Ingredients
250g self-raising flour
25g oats
200g brown sugar
200g cold butter, chopped
80g desiccated coconut
2 eggs, lightly beaten
300g frozen berries

How to – Traditional

Preheat oven to 180C. Lightly grease and line a 31cm x 17cm tin.
Place flour, oats, sugar and butter in a large bowl and rub the butter into the flour mixture until you have pea-sized pieces. Stir through the coconut.
Set aside 1 cup of the mixture.
Add the eggs to the mixture and stir to combine.&nb...