Raspberry Coconut Slice

5 from 9 votes

This sweet old-fashioned baked slice recipe has been handed down for generations – and tastes just as good as you remember!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Australian, British, New Zealand

Servings: squares

Calories: 204kcal

Author: Libby Hakim

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

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