Raspberry Coconut Slice

5 from 3 votes

This old-fashioned raspberry coconut slice is a simple yet scrumptious treat. It features a buttery biscuit base topped with a thick layer of raspberry jam and a chewy coconut meringue topping. It’s quick and easy to make and perfect for afternoon tea.

Prep Time10

Cook Time30

Total Time40

Course: baking, cakes, Dessert

Cuisine: Australian

Servings:

Calories: 345kcal

Author: Andrea Geddes

Ingredients

For the base

1 cup plain flour 150 grams, sifted
1 teaspoon baking powder
¼ cup desiccated coconut 20 grams
½ cup white granulated sugar 105 grams
120 grams unsalted butter melted
1 large egg
1 teaspoon vanilla bean paste or vanilla extract

For the jam layer

¾ cup raspberry jam or reduce to ½ cup if you prefer a thinner jam layer.

For the coconut layer

2 large egg whites
⅓ cup caster sugar 80 grams
½ teaspoon vanilla bean paste or extract
½ cup desiccated coconut 40 grams
1 ½ cups shredded coconut 125 grams

Metric - US Customary

Instructions

Pre-heat oven to 180°C/356℉ (160°C fan-forced). Grease a 20 x 20cm square baking tin and line it with baking paper. Leave the edges overhanging to help lift the slice from the tin later.

Make the base

In a mixing bowl, mix the plain flour, baking powder, desiccated coconut and sugar together until combined.
Add the melted butter, egg and vanilla and mix until combined.
Add the mixture to the lined baking tin and use a spoon to gently smooth the base.
Bake for 15 minutes, until lightly golden on top. Remove from the oven.

For the jam layer

Spread the jam over the top of the warm base layer and spread, until even.

For the coconut layer

Mix the egg whites, caster sugar, vanilla, desiccated coconut and shredded coconut in a bowl until combined.
Sprinkle the coconut mixture over the top of the jam layer and gently level it without disturbing the jam layer.
Bake for 15-20 minutes, or until the coconut layer is lightly golden on top.
Remove the slice from the oven and allow it to cool in the tin for 1-2 hours at room temperature. It can then be sliced, or covered and refrigerated to set further.
Don't try to remove the slice from the tin while it's warm, or it will break.
To remove the slice from the tin, carefully run a knife along the sides to loosen and use the baking paper to gently lift the slice. Cut into pieces with a sharp knife.

Video

Notes

1. Jam is the key ingredient, so make sure it’s a good quality jam for the best flavour. I love Bonne Maman or Beerenberg jam, but any homemade or store-bought jam can be used. Traditionally raspberry jam is used, but it can be swapped for blackberry, apricot, strawberry or your favourite preserves.
2. Grease and line the tin with baking paper before adding the slice layers. I recommend leaving the sides of the baking paper overhanging, to easily remove the slice from the tin later.
3. For best results, weigh the flour, sugar, butter and coconut for accuracy. If you don’t have kitchen scales, fluff the flour and spoon it into the measuring cup, before levelling it with a knife.
4. Leave the slice to cool completely in the tin before removing. When the slice is removed from the oven, it is very fragile and will fall apart if lifted too soon. Let it cool in the tin and even place it in the fridge for a few hours (covered) before removing. You may also need to loosen the sides of the slice with a knife before using the baking paper to gently lift it from the tin.
5. I have specified ¾ cup of jam in the recipe instructions. However, you can adjust the amount of jam, to suit. I love the jammy layer, so sometimes use a whole cup of jam (any more than this would make the slice too unstable). For a thinner jam layer, use ½ cup.
6. This slice can be sliced and stored in an airtight container in the fridge for up to 5 days. Eat it cold, or bring it to room temperature before eating.
7. While the slice can be cut into pieces of desired size, please note that the nutrition information is based on the slice being cut into 12 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
8. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition