Raspberry Coconut Slice
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This old fashioned Raspberry Coconut Slice Recipe has a soft buttery base, sweet raspberry jam filling, and a crispy egg white coconut topping. Perfect for lunchbox snacks and dessert!
Raspberry Coconut Slice Recipe
If you loved the classic raspberry coconut slice growing up, you’re in for a delightful treat! With its buttery shortbread base, layered with tangy raspberry jam and topped with a golden, toasted coconut crust!
Easy enough for beginners yet appealing to experienced bakers, this recipe stands out with its straightforward steps and elegant presentation. It’s particularly great for holiday events, birthday parties, or as a special treat.
If you’re looking to impress guests or bring a dish that promises to be a hit at potlucks, this jam coconut slice is your go-to recipe. It’s the perfect centerpiece on any dessert table!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this raspberry coconut slice!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I make the base without a food processor?
Yes, if you don’t have a food processor, you can make the base using a pastry cutter to blend the butter into the flour and sugar until the mixture resembles coarse crumbs. You can also rub the ingredients together using your fingertips.
Can I use strawberry jam instead of raspberry jam?
Absolutely! Strawberry jam can be used as a delicious alternative to raspberry jam in this recipe. It will offer a slightly different flavor but will complement the coconut topping just as well. The swap is a direct one-to-one substitution, so simply use the same amount of strawberry jam as you would raspberry jam.
Is there a way to reduce the sweetness of the slice?
To reduce the sweetness, you can choose a less sweet or no added sugar raspberry jam or make your own homemade jam without sugar.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Compact Base: When pressing the base mixture into the pan, use the flat bottom of a measuring cup or glass to press down firmly. This helps create a solid base that won’t crumble when sliced.
- Baking the Base: Watch the base closely as it bakes. It should be just starting to turn golden around the edges but still pale in the center. This prevents it from becoming too hard after adding the toppings and baking further.
How to store raspberry coconut slice
Store: Store the slice in an airtight container at room temperature or in the refrigerator for up to 1 week.
Freeze: For longer storage, wrap individual squares in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
Best Jam Recipes
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Raspberry Coconut Slice
Ingredients
Method
- Preheat Oven: Preheat the oven to 356ºF (180ºC).
- Line Tin: Line a 11 x 7-inch (20cm x 30cm) brownie pan with parchment paper, leaving some overhang around the sides. Set aside.

- Blend Ingredients: Place all base ingredients into a food processor and blend until the mixture resembles a loose crumb.
- Press: Firmly press the crumbly base mixture into a lined pan using the back of a spoon or a flat-bottomed cup.
- Bake: Bake for 20 minutes until the edges are lightly golden and the center is pale.
- Rest Base: Remove the base from the oven and let it sit for 5 minutes. During this time, prepare the topping.
- Spread Jam: After the base has rested, evenly spread the raspberry jam over the warm base.
- Whip Egg Whites and Sugar: In a mixing bowl, whisk the egg whites and caster sugar together for 1 minute until foamy and bubbly.
- Add Coconut: Gently fold in both the shredded coconut and desiccated coconut until well combined.
- Dollop Over Jam: Carefully spoon the coconut mixture over the jam.
- Bake Again: Return to the oven and bake for another 20-25 minutes, or until the topping is golden brown.
- Cool: Remove from the oven and allow the slice to cool completely in the pan to set properly.
- Slice and Serve: Once cooled, lift it out using the overhang from the parchment paper and cut into desired sizes and serve. Enjoy!
Nutrition
Notes
- Store: Store the slice in an airtight container at room temperature or in the refrigerator for up to 1 week.Â
- Freeze: For longer storage, wrap individual squares in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
- Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
Tried this recipe?
Let us know how it was!