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Raspberry Coconut Slice

This sweet old-fashioned baked slice recipe has been handed down for generations.
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or scroll for handy tips and a little nostalgia.

raspberry coconut slice.

This triple-layered treat is a slice of old-fashioned magic. Raspberry Coconut Slice 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.

Raspberry Coconut Slice is a delicious baked treat made up of a buttery biscuit base, jam filling and a chewy coconut-meringue topping.

It’s easy to make and uses pantry staples.

Raspberry Coconut Slice Recipe: handed down for generations

It doesn’t get old, but the recipe has been updated over the years.

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.

raspberry coconut jam recipe 1

Ingredients for Raspberry Coconut Slice

The ingredients you’ll need are:

  • 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.

ingredients for coconut slice.

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 Raspberry Coconut Slice

This slice can be enjoyed for up to 5 days if stored in an airtight container.

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!

It’s not too 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, lemon jam, peach jam, grape 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.

If you love the recipe, please leave a rating or comment below. Thanks! ⭐⭐⭐⭐⭐

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

This sweet old-fashioned baked slice recipe has been handed down for generations.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian, British, New Zealand
Keyword: coconut slice
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 24 squares
Calories: 204kcal

Equipment

  • 1 slice tin (18 x 28cm approx)

Ingredients

Base

  • 1 cup plain / all purpose flour (140 grams)
  • 3/4 cup desiccated coconut (unsweetened) (60 grams)
  • 125 grams unsalted butter, melted
  • 1/2 cup caster / superfine sugar (115 grams)
  • 1/2 teaspoon vanilla extract

Jam

  • 1 cup raspberry jam (250 ml)

Top layer

  • 2 eggs, lightly beaten
  • 20 grams unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 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.

Nutrition

Calories: 204kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Recipe Rating




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Renee

Sunday 8th of October 2023

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

Libby Hakim

Sunday 8th of October 2023

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

Carolyn

Friday 6th of October 2023

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

Carolyn

Friday 6th of October 2023

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

Kate

Saturday 30th of September 2023

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

Libby Hakim

Saturday 30th of September 2023

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

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