Raspberry coconut slice

Sweet raspberry jam and toasty coconut flakes are a match made in heaven.

  • 1 hr cooking
  • Makes 16 Item
  • Print
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Raspberry coconut slice
  • 90 gram butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 1/4 cup (35g) self-raising flour
  • 2/3 cup (100g) plain flour
  • 1 tablespoon custard powder
  • 2/3 cup (220g) raspberry jam
Coconut topping
  • 2 cup (160g) desiccated coconut
  • 1/4 cup (55g) caster sugar
  • 2 eggs, beaten lightly


Raspberry coconut slice
  • 1
    Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Transfer to medium bowl; stir in sifted flours and custard powder. Spread dough into pan; spread with jam.
  • 3
    To make coconut topping, place ingredients in medium bowl; stir to combine; sprinkle over jam.
  • 4
    Bake slice about 40 minutes; cool in pan.

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