Coconut raspberry slice is a delicious slice, perfect for afternoon tea, dessert, or a special treat addition to any lunch box. The combination of a soft cakey base, and a layer of raspberries topped with coconut, which goes just a little bit crunchy when baked, means it won’t last long once it comes out of the oven.
This slice is an all-time favourite, but that doesn’t mean it gets made that often. There’s a couple of reasons for that: Ella used to make it. In fact, she is really the only person who ever made it. So, with the maker overseas, it means this slice doesn’t get made any more. Also, it belongs on the naughty list, which comprises of things that you love to eat but the rational side of you knows you really shouldn’t. There’s not a lot of added sugar, but there’s quite a lot of jam, which by default means there’s lots of sugar. And that makes it an occasional food.
The aim of this blog is to compile recipes that are part of our family history, so with that in mind, coconut raspberry slice must be included, regardless of its dubious healthy eating credentials. So, this week, being selfless and thinking of family members who no longer live at home, I decided I had to make it. And I was happy to!
Making this slice is simple. The hardest part is getting the mixture into the tin, and I mean that literally. The base is quite thick so spreading it over the base of the tin can be a little bit annoying, especially as it’s lined with baking paper. I find using the back of a spoon helps, but patience is going to be your true ally. The same applies to the coconut topping. Dollops of mixture strategically placed will ensure not much spreading is required.
I use a 22 cm square tin but use whatever tin you have as long as it has a similar surface area eg rectangular 16 x 28 (proving the usefulness of primary school maths!) The other thing you need to know is that the coconut topping may catch a little when it is baked. So, keep an eye on it and don’t despair – a little extra character added to the finished product.
Even though this slice was a sometimes indulgence, when it did get made it never lasted long. It would disappear in the blink of an eye, leaving everyone with a satisfied smile on their face and a glimmer of sadness in their eyes, knowing it would be at least a year before they’d get to eat it again. Give it a try…Enjoy!
- 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
- 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.
- Beat butter, sugar and vanilla in a bowl, with an electric mixer until light and fluffy. Add egg and beat until combined.
- 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.
- Bake for 15 minutes or until lightly browned. Remove from oven and set aside for 10 minutes to cool.
- Meanwhile, make the topping by combining all ingredients in a medium bowl.
- 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.
- Bake for 15 – 20 minutes or until the top is lightly golden. Remove from the oven and allow to cool completely in the tin.
- Using the baking paper, lift the slice from the tin and cut into squares.
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