If there’s one thing we do well, it’s classic baking, and this raspberry coconut slice is right up there with the best. Chunky raspberry jam and toasty coconut flakes are a match made in heaven. In this retro recipe they come together on a buttery biscuit base for a truly classic treat.
For a simple yet delicious way to treat yourself this week, look no further than this gorgeous raspberry coconut slice. In fact, all slices are great for a simple bake. The beauty of a slice is that you get all the sweetness and versatility of a biscuit, without the fiddliness of rolling and shaping individual biscuits. Just press or pour it all into a tin and bake or chill before slicing. Easy!
Looking for more classic baking or more sweet slices?
Ingredients
Method
Raspberry coconut slice
Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spread the mixture over the base of a greased 19 cm x 29 cm rectangular slice pan and bake in a moderate oven for 10 minutes.
To make the topping, combine all ingredients in a medium bowl and mix well.
Spread the hot base with jam, then topping. Bake in a moderate oven for a further 30 minutes or until browned. Cool raspberry coconut slice in pan.
Where to purchase The Big Book of Beautiful Biscuits
If you love a retro bake like this raspberry coconut slice, you’ll find plenty more in our vintage cookbook. The Big Book of Beautiful Biscuits is available through Big W, Amazon, QBD, or Booktopia.
Make your own raspberry jam
We use store-bought jam in this recipe, but you can also make your own jam for this slice. Follow our simple raspberry jam recipe, or try our rhubarb and raspberry jam for a flavour variation of this coconut slice.
For information on how to sterilise jars to store your jam safely, see this Test Kitchen advice on how to sterilise jars.
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