• Skip to main content
  • Skip to primary sidebar
Cooking with Nana Ling
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    Home » Recipes » Aussie

    Raspberry Coconut Slice

    Published: Sep 29, 2023 · Modified: Jan 13, 2024 by Libby Hakim · 11 Comments

    Jump to Recipe Print Recipe

    This triple-layered baked slice is a slice of old-fashioned magic. Raspberry Coconut Slice is easy to make, calls only for pantry staples and is one of those recipes that just never gets old.

    raspberry coconut slice stacked on board.

    You may have spotted Raspberry Coconut Slice at a cake stall years ago or enjoyed it at your nan's house.

    The buttery biscuit base, jam filling and chewy coconut-meringue topping is the stuff that memories are made of!

    Jump to:
    • A recipe worth keeping
    • Ingredients you'll need
    • How to make Raspberry Coconut Slice
    • Enjoying and storing your slice
    • Variation ideas
    • Love your jam recipes?
    • Raspberry Coconut Slice

    A recipe worth keeping

    This recipe is based on three different versions I found in my recipe collection: one from an old Women's Weekly cookbook, another photocopied recipe from my mum's collection and Nana Ling's handwritten recipe.

    These three recipes are pictured below, but keep scrolling for the tested and tweaked version in the recipe card at the end of this post.

    Ingredients you'll need

    The ingredient list includes:

    • plain / all purpose flour
    • desiccated coconut (unsweetened) 
    • unsalted butter
    • caster / superfine sugar
    • vanilla extract
    • raspberry jam
    • eggs.
    ingredients for coconut slice.

    The ingredient measurements can be found in the recipe card at the end of this post.

    How to make Raspberry Coconut Slice

    Start by preparing a slice tin (18 x 28cm approx) – line with baking paper, leaving excess on the sides to lift out slice once set.

    Also, pre-heat the oven to moderate (180 degrees celsius/355 degrees fahrenheit).

    Making the base

    Sift the flour into a mixing bowl and then add coconut and sugar. Stir to combine.

    Add the melted butter and vanilla extract and stir until combined.

    Press the mixture into slice tin and smooth out the base with the back of a metal spoon.

    Place into the pre-heated oven and cook for 15 minutes or until lightly browned.

    making the base for coconut slice.

    Making the top layer

    Beat the eggs, sugar, butter and vanilla extract using an electric hand mixer on medium-high speed for 2 minutes.

    Add the coconut and stir until combined.

    Assembling the layers and baking

    Once the base is cooked, allow to cool for 10 minutes.

    Next, spread the jam evenly over the base.

    Spoon the mixture for the top layer over the jam layer and spread out evenly using the back of a metal spoon.

    making raspberry coconut slice.

    Cook for 25 minutes.

    Allow to cool in the tin and then remove from the tin and cut into squares.

    cutting coconut slice with raspberry jam into squares.

    Enjoying and storing your slice

    Store the slice for up to 5 days in an airtight container. Keep it at room temperature.

    It's perfect with a cup of something warm in the afternoon – though I am guilty of sneaking a piece at any time of the day!

    This slice is lots of things, but it's not really suitable for freezing – so share it around if you have leftovers.

    Variation ideas

    This slice is perfect as it is.

    But if you do want to experiment, you could try:

    • using a different flavoured jam (try my homemade strawberry jam, fig jam, mandarin jam or rosella jam for something different – though raspberry jam and coconut slice is the classic combo)
    • substituting half of the desiccated coconut in the top layer for shredded coconut, for a slightly different texture
    • using another flavoured essence instead of vanilla extract.

    Love your jam recipes?

    I have more! Try my old-fashioned Jam Drops, Cream Horns with jam, jam-filled Swiss Roll or Victoria Sponge.

    raspberry coconut slice.

    Raspberry Coconut Slice

    Libby Hakim
    This sweet old-fashioned baked slice recipe has been handed down for generations – and tastes just as good as you remember!
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine Australian, British, New Zealand
    Servings 24 squares
    Calories 204 kcal

    Equipment

    • 1 slice tin (18 x 28cm approx)

    Ingredients
      

    Base

    • 1 cup plain / all purpose flour (140 grams)
    • ¾ cup desiccated coconut (unsweetened) (60 grams)
    • 125 grams unsalted butter, melted
    • ½ cup caster / superfine sugar (115 grams)
    • ½ teaspoon vanilla extract

    Jam

    • 1 cup raspberry jam (250 ml)

    Top layer

    • 2 eggs, lightly beaten
    • 20 grams unsalted butter, softened
    • ½ teaspoon vanilla extract
    • ½ cup caster / superfine sugar (115 grams)
    • 2 cups desiccated coconut (unsweetened) (165 grams)

    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

    Nutrition: The provided nutrition information is an automatically generated estimate.  Accuracy is not guaranteed.
    Storage: Store in an airtight container (at room temperature) for up to 5 days.

    Nutrition

    Calories: 204kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 14mgPotassium: 76mgFiber: 2gSugar: 16gVitamin A: 171IUVitamin C: 1mgCalcium: 10mgIron: 1mg
    Tried this recipe?If you love it, let me know!

    More Classic Australian Recipes

    • Tuna Patties piled on plate.
      Tuna Patties
    • Savoury Mince served with toast.
      Savoury Mince
    • YoYo Biscuits recipe.
      YoYo Biscuits
    • Fruit Punch in a punch bowl.
      Fruit Punch
    511 shares
    • Share
    • Yummly
    • Mix

    Reader Interactions

    Comments

    1. Lyn Brown

      February 28, 2025 at 11:58 am

      5 stars
      Great recipe, reminds me of the one my Mum made. Extra tasty as I used raspberry jam grown and made by a friend.

      Reply
      • Libby Hakim

        March 05, 2025 at 7:26 am

        Hi Lyn. Yes, this is a version of a recipe that has been around for a very long time. I bet it was amazing with the homemade jam - yum. Enjoy!

        Reply
    2. Renee

      October 08, 2023 at 7:42 pm

      5 stars
      I admit I adjusted the recipe to suit what I had. Shredded coconut whizzed a bit in the food processor to fine it up a bit. Coconut oil instead of butter. Reduced the sugar in both top and bottom layers. Overall it was fabulous! I decimated my jar of raspberry jam but hubby gave the slice a thumbs up so in my bookmarks it goes. Thanks heaps Libby. Love from the Gold Coast

      Reply
      • Libby Hakim

        October 08, 2023 at 8:46 pm

        That's awesome! Thanks so much for the rating and feedback. This is EXACTLY what makes many of these recipes great – you can adjust them pretty easily to suit. Enjoy, Renee. Love from the Hunter Valley

        Reply
    3. Carolyn

      October 06, 2023 at 12:03 pm

      I think it's a take on Louise cake isn't it? only with less fuss

      Reply
      • Carolyn

        January 24, 2025 at 12:52 pm

        Reply Libby
        Sorry I only just saw this now.
        I cooked my cake for the same time as you half an hour

        Reply
    4. Carolyn

      October 06, 2023 at 12:01 pm

      Hi Libby. I just made this yesterday, mine being a slightly different method where you put the jam on the raw dough. People love it. they say it reminds them of their childhood and yours looks just like mine. Yummy

      Reply
      • Lyn

        July 18, 2024 at 7:28 pm

        Hi wondering how long did you bake for without pre baking the base Thanks

        Reply
        • Carolyn

          January 24, 2025 at 12:57 pm

          5 stars
          I could give you the recipe Lyn if you wanted, I cooked it half an hour. Where are you Lyn as a matter of interest? I'm in NZ

    5. Kate

      September 30, 2023 at 7:05 pm

      Tomorrow's potion first thing. I'm going to use my mulberry jam instead of raspberry

      Reply
      • Libby Hakim

        September 30, 2023 at 7:58 pm

        Amazing! Love mulberries. My naughty chickens have jumped up and eaten half of what was on my little tree!!

        Reply
    5 from 7 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

    More about me →

    Aussie Collection

    • Chang's Noodle Salad.
      Chang's Noodle Salad
    • Honey Snaps Biscuits stacked on plate.
      Honey Snaps
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein
    • cherry ripe balls.
      Cherry Ripe Balls
    • neapolitan pavlova
      Neapolitan Pavlova
    • mars bar cheesecake.
      Mars Bar Cheesecake

    Most Popular

    • Tomato Relish in dish with jars in abckground.
      Tomato Relish Recipe
    • Apricot Chicken on plate with rice.
      Apricot Chicken
    • cob loaf recipe with bread dipping into cob loaf.
      Cob Loaf Recipe
    • classic trifle recipe
      Traditional Trifle Recipe
    • choko pickles
      Choko Pickles
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • JOIN ME IN THE KITCHEN and receive the latest recipes delivered fresh to your inbox.

    Useful

    • Using Aussie Recipes
    • All Recipes
    • Contact

    I acknowledge the Traditional Owners of the land where I work and live, the Wonnarua people, and pay my respects to Elders past and present.

    Copyright © Cooking with Nana Ling 2025. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.