Raspberry Coconut Slice

This old fashioned Raspberry Coconut Slice has a buttery base, sweet raspberry jam, and a crispy egg white coconut topping!

Course Dessert

Cuisine American, Australian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings squares

Calories 234kcal

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!

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.