Raspberry Coconut Slice

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.

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.

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 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.

Cook for 25 minutes.

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