Vintage Edition - Raspberry coconut slice

No wonder this slice is a classic.

  • 10 mins preparation
  • 40 mins cooking
  • Makes 8
  • Print
Women's Weekly Vintage Edition: Raspberry coconut slice
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.


  • 90 gram butter
  • 1/2 cup (110 g) caster sugar
  • 1 egg
  • 1/3 cup (50 g) self-raising flour
  • 2/3 cup (100 g) plain flour
  • 1/2 cup (125 ml) raspberry jam
  • 2 eggs, lightly beaten
  • 1/3 cup (75 g) caster sugar
  • 2 cup (180 g) coconut


Raspberry coconut slice
  • 1
    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.
  • 2
    To make the topping, combine all ingredients in a medium bowl and mix well.
  • 3
    Spread the hot base with jam, then topping. Bake in a moderate oven for a further 30 minutes or until browned. Cool in pan.

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