Coconut Raspberry Slice
Serves: 16
  • 125 g unsalted butter, at room temperature
  • ½ cup caster sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1¼ cups plain flour
  • ¾ cup raspberry jam
  • 1 ½ - 2 cups frozen raspberries
  • 2 eggs, lightly beaten
  • 2 ½ cups shredded coconut
  • ¼ cup caster sugar
  1. Preheat oven to 180 degrees celsius. Lightly grease and line with baking paper, a 22 cm x 22 cm baking tin. Extend the baking paper above the edges of the tin to make it easier to remove the slice.
  2. Beat butter, sugar and vanilla in a bowl, with an electric mixer until light and fluffy. Add egg and beat until combined.
  3. Add the flour and mix until combined. Press mixture evenly over base of the prepared tin. Smooth the top with the back of a spoon.
  4. Bake for 15 minutes or until lightly browned. Remove from oven and set aside for 10 minutes to cool.
  5. Meanwhile, make the topping by combining all ingredients in a medium bowl.
  6. Once the base has cooled, spread the jam over the base. Add a layer of frozen raspberries, then spoon the topping evenly over the raspberries.
  7. Bake for 15 – 20 minutes or until the top is lightly golden. Remove from the oven and allow to cool completely in the tin.
  8. Using the baking paper, lift the slice from the tin and cut into squares.
Recipe by Villiers Brown at