Raspberry Coconut Slice
Some recipes instantly take you back to your school days and Raspberry Coconut Slice is definitely one of them.
I still remember making this classic during Home Economics classes and years later my daughter came home proudly carrying the very same slice after making it in Food Tech at school. It made me smile knowing that a recipe loved for generations is still being baked in classrooms today.
With its buttery shortbread base, sweet raspberry jam centre and golden coconut topping, it's easy to see why this slice has stood the test of time. It's simple to make, uses everyday pantry ingredients and is just as perfect for morning tea as it is for lunchboxes, bake sales or sharing with friends over a cup of tea. Perfect for any occasion, this recipe is a delightful trip down memory lane for everyone to enjoy.
If you enjoy classic Australian slices, you might also love my Chocolate Coconut Slice or Mars Bar Slice.
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Why You'll Love This Recipe
A nostalgic Australian classic.
Made with simple pantry ingredients.
Perfect for morning tea, afternoon tea or lunchboxes.
Great for bake sales and sharing.
Easy enough for beginner bakers.
Storage
Store the slice in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 1 week.
Variations
Try a different jam
Swap the raspberry jam for strawberry, blackberry or apricot.
Add lemon zest
A little lemon zest in the coconut topping adds a fresh citrus flavour.
Make it extra coconutty
Sprinkle a little extra desiccated coconut over the top before baking.
Frequently Asked Questions
Can I use strawberry jam instead?
Yes! Strawberry, blackberry, blueberry, mixed berry or apricot jam all work well.
Why is my coconut topping falling apart?
The egg is what binds the coconut topping together. After spooning it over the jam, gently press the mixture together with the back of a spoon so it lightly compacts before baking. Once baked and completely cooled, the topping will hold together much better when sliced.
Can I make this ahead of time?
Yes! In fact, this slice is a great make-ahead treat. Bake it the day before serving and store it in an airtight container in the fridge. It's just as delicious the next day, and chilling it before slicing helps create neat, clean slices.
Is Raspberry Coconut Slice suitable for lunchboxes?
Definitely! It's sturdy, easy to transport and keeps well, making it a great lunchbox treat.
Raspberry Coconut Slice
Ingredients
- 60g butter
- ¼ cup caster sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups self-raising flour
- ¾ cup raspberry jam
- 1 egg
- ¾ cup sugar
- 1 cup desiccated coconut
- 1 teaspoon vanilla
Instructions
- Line a slice tray with baking paper and preheat the oven 160ªC
- Using electric beaters or a stand mixer, beat butter and sugar to a cream. This will take 3-5 minutes.
- Add the egg and vanilla and mix until well combined.
- Sift in the flour and mix until all ingredients are incorporated. Press the pastry base into the tin. Smooth out with your hands.
- Spread raspberry jam evenly over the pastry base.
- Pour the egg into a clean mixing bowl and beat on low speed. Gradually add the sugar and beat on medium speed until well combined.
- Add the vanilla and desiccated coconut. Continue to mix until mixed through.
- Sprinkle the coconut mixture over the jam layer (it will be a little clumpy). Using your fingertips, lightly spread it over the jam until it is evenly distributed.
- Cook in the oven for 15-20 minutes or until it is golden on top.
Notes
I find it's best to put the slice into the fridge for at least an hour before cutting into serving pieces. This allows the slice to harden and not be so crumbly.
Nutrition Facts
Calories
186.9Fat
7.19 gSat. Fat
5.17 gCarbs
30.71 gFiber
1.28 gNet carbs
29.44 gSugar
17.59 gProtein
2.33 gSodium
39.33 mgCholesterol
28.52 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
