This Raspberry Coconut Slice is a classic for a reason. A lovely shortbread crust is spread with a layer of tangy raspberry jam, then topped with a layer of toasty coconut.
No electric mixer or food processor required for this one either - it's an easy melt-and-mix recipe.
Raspberry coconut slice was one of my favourites growing up as a child here in Australia. Mum made a lot of slices, and this one was in the regular rotation at home.
Table of Contents
Why I think you will love this recipe
- Easy slice recipe with pantry staples.
- Lovely layers that make it look impressive.
- No need for a food processor or stand mixer.
What you need to make raspberry coconut slice
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- salted butter
- caster sugar
- vanilla extract
- eggs - 1 whole egg and 2 egg whites
- plain flour (all-purpose flour)
- raspberry jam
- desiccated coconut
- shredded coconut
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- salted butter - use unsalted butter with a pinch of salt.
- raspberry jam - substitute with another jam flavour of your choice, such as strawberry, blueberry, blackberry or cherry, depending on your taste.
How to make raspberry coconut slice
- Combine melted butter, sugar and vanilla in a bowl, then mix in the egg.
- Mix in flour.
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- Press into a greased and lined baking tin and bake until just set.
- Spread over warmed raspberry jam.
- Whisk egg whites and sugar until fluffy, then add coconut.
- Spoon the coconut mixture over the jam layer and bake.
My top tips for the best result
- The shortbread base only bakes for a short time, 10 minutes or just until it sets. It needs to be firm enough to spread the jam over, but not fully baked through, because it goes back in the oven to be baked again once the coconut topping is added.
- I warm the jam in the microwave to make it easier to spread over the base. If the jam is cold (or room temperature), it's harder to spread than you might expect.
Storage
Any leftovers of this coconut jam slice can be stored in an airtight container at room temperature for up to 5 days.
Other slice recipes you may enjoy
Lemon Slice Recipe - another old-fashioned favourite, this no-bake lemon and coconut slice is always a hit.
Chocolate and Cherry Slice - with cherries, coconut and dark chocolate, this slice has all the things you love about Cherry Ripe bars, in an easy no-bake slice recipe.
📖 Recipe
Raspberry Coconut Slice
Ingredients
- 80 g salted butter melted
- 100 g caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 200 g plain (all-purpose) flour sifted
- 200 g raspberry jam
Coconut layer
- 2 egg whites
- 80 g caster sugar
- 60 g desiccated coconut
- 60 g shredded coconut
Watch me make this recipe
Instructions
- Preheat oven to 180℃.
- Grease and line a 20cm square (8") baking pan with parchment paper and set aside.
- To a medium bowl, add melted butter, caster sugar and vanilla and mix to combine.80 g salted butter100 g caster sugar1 teaspoon vanilla extract
- Mix in the egg.1 egg
- Add the flour and mix to form a dough.200 g plain (all-purpose) flour
- Press the dough into the prepared tin, smooth the top, and bake for 10 minutes, or until just set.
- Warm the jam in a small microwave-safe bowl for 30 - 40 seconds, then stir to get a slightly more even, pourable consistency (see my notes).200 g raspberry jam
- Pour the raspberry jam over the warm base, and spread it into an even layer.
Coconut layer
- In a medium bowl, whisk the egg whites and caster sugar until fluffy.2 egg whites80 g caster sugar
- Mix in desiccated coconut and shredded coconut.60 g desiccated coconut60 g shredded coconut
- Spoon the coconut mixture in an even layer over the jam.
- Return to the oven and bake for 22-25 minutes, or until the coconut is golden brown.
- Allow to cool before slicing.
Notes
- The base only needs to be firm enough to spread the jam over, not fully baked through, because it will be returned to the oven to be baked again once the coconut topping goes on.
- I warm the jam in the microwave to make it easier to spread. If the jam is room temperature (or cold from the fridge), it's harder to spread than you might think.
Want to save this recipe?
Email yourself a link to this page and come back later.
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