Raspberry Coconut Slice
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
24 squares
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Calories
204 kcal
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Course
Dessert
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Cuisine
Australian, British, New Zealand
Raspberry Coconut Slice
Description
This recipe constructs a layered slice starting with a base of all-purpose flour, desiccated coconut, melted butter, sugar, and vanilla, pressed firmly and baked until lightly browned. After a brief cooling, a generous layer of raspberry jam is spread evenly. The top layer consists of beaten eggs mixed with butter, sugar, vanilla, and coconut, creating a thick batter that is spooned over the jam and baked again until set and golden.
The baking produces a slice with a slightly crumbly yet cohesive base, a sweet and tangy jam center, and a moist, coconut-rich topping that binds all layers together. The combination of textures highlights the richness of coconut with the brightness of raspberry jam.
Once cooled, the slice is lifted out and cut into squares, ideal for serving as a sweet snack or dessert. The slice keeps well stored at room temperature in an airtight container for several days.
Ingredients
Base
- 1 cup all-purpose flour 140 grams, plain
- ¾ cup coconut 60 grams, desiccated, unsweetened
- 125 grams unsalted butter melted
- ½ cup caster sugar 115 grams, aka superfine sugar
- ½ teaspoon vanilla extract
Jam
- 1 cup raspberry jam (250 ml)
Top layer
- 2 egg lightly beaten
- 20 grams butter unsalted, softened
- ½ teaspoon vanilla extract
- ½ cup caster sugar 115 grams, aka superfine sugar
- 2 cups coconut 165 grams, desiccated, unsweetened
Instructions
- Grease a slice tin (18 x 28cm approx) and line with baking paper, leaving excess on the sides to lift out slice once set.
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Base
- Sift flour into a mixing bowl and then add coconut and sugar. Stir to combine.
- Add melted butter and vanilla extract and stir until combined.
- Press mixture into slice tin and smooth/even out top with the back of a metal spoon.
- Place into pre-heated oven and cook for 15 minutes or until lightly browned.
Jam
- Allow base to cool for 10 minutes and then spread jam evenly over base.
Top layer
- Beat eggs, sugar, butter and vanilla extract using an electric hand mixer on medium-high speed for 2 minutes.
- Add coconut and stir until combined.
- Spoon mixture over jam layer and spread out evenly using the back of a metal spoon.
- Cook for 25 minutes.
- Allow to cool in tin and then remove from tin and cut into squares.
Notes
- Store Raspberry Coconut Slice in an airtight container at room temperature for up to 5 days.
- Line the baking tin with parchment to easily lift the slice for cutting.
- Allow the base to cool briefly before spreading jam to prevent melting and mixing.
- Ensure eggs and butter in the topping are fully combined for even texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24squares
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 14mg | 1% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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