Raspberry and Coconut Slice

Name: Raspberry and Coconut Slice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: Australian
Ingredients: 150 g Plain flour; 100 g Unsalted butter; 50 g caster sugar; 1 pinch Fine sea salt; 250 g tasmanian raspberry jam; 150 g desiccated coconut; 100 g caster sugar; 2 Eggs; 1 tsp Vanilla extract

A classic Australian bakery slice featuring a buttery biscuit base, tart Tasmanian raspberry jam, and a crisp, golden toasted coconut topping.

🇦🇺Australia· Tasmania

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 16
Difficulty: Easy
Calories: 230 kcal

Ingredients

0 of 9 gathered

Servings

150 g Plain flour — sifted
100 g Unsalted butter — melted and cooled slightly
50 g caster sugar — for the biscuit base
1 pinch Fine sea salt — to balance sweetness
250 g tasmanian raspberry jam — tart, high-fruit preserve
150 g desiccated coconut — unsweetened
100 g caster sugar — for the coconut topping
2 Eggs — large, lightly beaten
1 tsp Vanilla extract — pure extract

Equipment

•20x30 cm slice tin
•baking paper
•mixing bowl
•spatula
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 12 g
carbs: 29 g
fibre: 2 g
protein: 3 g
calories: 230 kcal

Instructions

1
Preheat the oven to 180°C or 160°C fan-forced.
2
Grease a 20x30 cm slice tin and line it with baking paper, leaving an overhang on the sides.
3
Mix the plain flour, 50 g caster sugar, salt, and melted butter in a bowl until a soft dough forms.
4
Press the dough firmly and evenly over the base of the prepared tin using the back of a spoon.
5
Bake the base for 12 to 15 minutes until lightly golden, then remove it from the oven.
6
Carefully spread the raspberry jam in an even layer over the warm base.
7
In a clean bowl, combine the desiccated coconut, 100 g caster sugar, eggs, and vanilla extract until evenly moistened.
8
Scatter the coconut mixture over the jam, pressing down very lightly with your fingers without disturbing the jam layer.
9
Bake for 20 to 25 minutes until the coconut topping is set and golden brown.
10
Cool completely in the tin on a wire rack before lifting out with the paper overhang and slicing into squares.

Chef's tips

Allow the slice to cool completely to room temperature before cutting to ensure clean, neat edges. A slightly tart jam provides the best contrast to the sweet coconut topping.

Ingredient substitutions

Tasmanian raspberry jam → Tasmanian blackberry or boysenberry jam
unsalted butter → dairy-free baking block margarine

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Enjoy at room temperature or warm a single piece in the microwave for 10 seconds.

Common mistakes to avoid

•Spreading the coconut topping too firmly, which can drag and mix the jam into the topping.
•Slicing the bake while still hot, which causes the base to crumble and the jam to run.