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 this old-fashioned 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!
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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.
Ingredient notes
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.
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.
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.
Love your jam recipes?
I have more! Try one of these:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Raspberry Coconut Slice Recipe
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.
Barbara mckenzie says
Same size tray ,but the base no as high as yours not sure why,
When nothing in the ingredients to make it rise
Libby Hakim says
Hi Barbara. I'm not sure why the bottom layer looks different. It's a buttery biscuit base so won't really "rise" much at all.
Cheryl says
Master 4 helped make this slice today. Easy recipe to follow, we were very pleased with our end result.
Libby Hakim says
Sweet! Hope you both enjoyed the process 🙂
Corrinne says
This is my go-to for Coconut Raspbery Slice! It’s even more divine after it’s been refrigerated ❤️❤️
Libby Hakim says
Enjoy! And thanks for the tip about keeping it in the fridge 🙂
Wendy says
Made this two days ago. Sublime recipe, thank you! Noticed the texture improved after being in the fridge overnight, so would make this one the day before. It seemed to please a variety of taste buds.
Libby Hakim says
Hi Wendy. So glad you loved this recipe and thanks for the tip about refrigerating. Happy cooking!
Lyn Brown says
Great recipe, reminds me of the one my Mum made. Extra tasty as I used raspberry jam grown and made by a friend.
Libby Hakim says
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!
Renee says
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 says
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 says
I think it's a take on Louise cake isn't it? only with less fuss
Carolyn says
Reply Libby
Sorry I only just saw this now.
I cooked my cake for the same time as you half an hour
Carolyn says
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
Lyn says
Hi wondering how long did you bake for without pre baking the base Thanks
Carolyn says
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
Kate says
Tomorrow's potion first thing. I'm going to use my mulberry jam instead of raspberry
Libby Hakim says
Amazing! Love mulberries. My naughty chickens have jumped up and eaten half of what was on my little tree!!