Blueberry & raspberry slice

Preheat oven to 180°C (160°C fan forced). Grease a 19cm x 30cm lamington pan. Line with baking paper, extending 2cm over edges.

Sift dry cake mix into a large bowl. Add coconut, butter and vanilla. Stir until well combined. Press firmly over base of prepared pan. Bake for 10-12 min, or until lightly golden. Let cool.

To make topping, place all ingredients in a bowl. Whisk until well combined. Sprinkle frozen berries across base. Pour topping over berries.

Bake for a further 20 min, or until topping is just set and lightly golden. Cool in pan. Refrigerate for 4 hours, or until cold. Cut into squares and dust with sifted icing sugar to serve.