Raspberry Coconut Slice

This raspberry coconut slice is such a delicious classic slice that is easy to make and can feed a crowd. A buttery vanilla shortbread base is slathered with raspberry jam and then topped with a coconut macaroon topping and baked to perfection! This slice gets better as time goes on and hits its peak after a few days. This is a pushy recipe Dear Reader.

I absolutely love the combination of raspberry and coconut and this raspberry coconut slice is one of my favourite ever Australian slices. It can feed a large crowd and keeps well for days too. It's quite sweet because of all of the jam but I don't find it overly sweet if that makes sense!

Tips For Making Raspberry Coconut Slice

1 I tried making a couple of versions of this slice and the first one with the base made with the food processor wasn't nearly as delicious as the version made with the stand mixer so stand mixer it was!

2 If you have another jam that will also work with this and lemon curd or other curds also work well with this slice. Lemon curd or passion fruit curd would be particularly good with the coconut.

3 I like having a mixture of shredded and desiccated coconut for texture but if you have all of one of them that is fine too.

4 This slice is best kept in an airtight container at room temperature where it will last for 1 week.

Other Raspberry Coconut Recipes You Might Like To Try

• Raspberry & Coconut Layer Cake
• Raspberry Coconut White Chocolate Muffin Loaf
• Raspberry & Coconut Financiers
• Raspberry Ripple Cookies with a Coconut Twist
• Raspberry Coconut Ice recipe
• Raspberry Iced Vovo Cupcakes Marshmallow Frosting
• Raspberry and Coconut cupcakes
• Raspberry Coconut Birthday Celebration Cake {VEGAN!}
• Halloween Raspberry & Coconut Pie
• Iced VoVo Pavlova
• Marshmallow Weet Bix Slice

I made a couple of these slices just to make sure that it was juuust right. The first one was good but was only really good once it softened up but that took 5 days! The second one had a better base and was delicious from the second that it came out of the oven. Sometimes you just have to have a few tries at something. Like recently when Sophia and I went to try out a very new, very popular and "hot" place to eat.

The first time we went, it was on a Saturday, two days after their official opening. Even though I've been blogging this for so many years, a very silly part of my brain thought that we could just turn up. But no, the queues were enormous and we were turned away as soon as we asked for a table. They did tell us that we could book online and so we went away, booked online and made a second attempt at going a week later.

This time we had a booking for a weekday as all of the Saturdays were booked up for the next month. But unlike the weekends, the car park was super busy on this weekday and all of the spaces were taken. It was a small carpark and everyone was doing the same loop around, in a game of automotive musical chairs. If you happened to stop near a car that was leaving, that was lucky. Also nowadays everyone sits in their cars on their phones so there is so much false hope and I lost count of the number of times we asked if someone was leaving because their lights were on.

"Oh my god, are we going to have to try a third time for this place?" I said to Sophia. There's only so many times I want to try to go to a cafe before I give up. As we were about to give up a guy in a white Bentley gave us the thumbs up and we slid in and made it to our booking 1 minute late. The cafe was in fact great, we had a lovely time but honestly eating out is like musical chairs sometimes!

So tell me Dear Reader, do you have a favourite flavour combo? How many attempts would you make to visit a cafe?

Raspberry Coconut Slice

An Original Recipe by Lorraine Elliott

Preparation time: 25 minutes

Cooking time: 45 minutes

• 160g/5.6ozs butter, softened
• 150g/5ozs caster or superfine sugar
• 1 egg, room temperature
• 2 teaspoons vanilla bean paste
• 2 cups/300g/10.6ozs plain all purpose flour
• 3 teaspoons baking powder
• Pinch salt
• 400g/14ozs raspberry jam (you can use any other jam or curd)
• 140g/4.9ozs desiccated coconut
• 140g/4.9ozs shredded coconut
• 1/2 cup/110g/4oz caster or superfine sugar
• 3 eggs, room temperature, beaten

Step 1 - Line a 20x30x3.5cm/8x12x1.4inch lamington or slice tin with parchment on the base and sides. Preheat oven to 160C/320F fan forced.

Step 2 - In a stand mixer fitted with a beater attachment beat the butter and sugar for 3 minutes on high until pale and fluffy (scrape down sides a few times if needed). Add the egg and vanilla and beat until it comes together. In a jug whisk the flour, baking powder and salt together and then add to the bowl and beat on slow speed until it comes together. Press out into the lined tin and smooth over with a small rolling pin. Bake for 20 minutes until starting to become golden at the edges and the centre is cooked.

Step 3 - Spread the jam evenly over the base. In a bowl mix the two types of coconut with the sugar and beaten eggs - I find it easiest to mix this using your hands so that you can feel if there are any dry spots of coconut. Dollop this coconut mixture over the jam and pat down with your hands so that the surface is smooth. Bake for 25 minutes until golden on top. Place on a cooling rack and then cool completely in the fridge. Slice into squares or fingers.

Note: this slice is best kept in an airtight container at room temperature where it will last for 1 week.