Coconut and Raspberry Slice
Indulge in the irresistible combination of sweet, tangy, and nutty flavors with this Coconut and Raspberry Slice recipe. Featuring a buttery shortbread base, a vibrant layer of luscious raspberry jam, and a golden, chewy coconut topping, this treat is a delightful balance of textures and tastes. Perfectly suited for afternoon tea or as a dessert centerpiece, this easy-to-make slice comes together with just 20 minutes of prep time and bakes to perfection in under an hour. Its vibrant layers and melt-in-your-mouth consistency make it a crowd-pleaser, while the option to add a dusting of powdered sugar adds a touch of elegance. Simple yet satisfying, this recipe is ideal for those looking to create a classic homemade treat with just the right hint of tropical flair.
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Recipe Information
Ingredients
- 150 g Unsalted butter
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 200 g All-purpose flour
- 1 tsp Baking powder
- 250 g Raspberry jam
- 2 Large eggs
- 150 g Desiccated coconut
- 2 tbsp Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 180°C (350°F) and line a 20x20cm (8x8 inch) baking tin with parchment paper, ensuring it hangs over the edges for easy removal later.
In a medium mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Stir in the vanilla extract.
Add the all-purpose flour and baking powder to the creamed mixture, and mix until a soft dough forms.
Press the dough evenly into the prepared baking tin and level it out with your hands or the back of a spoon. Bake in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
Spread the raspberry jam evenly over the cooked base layer, ensuring full coverage but avoiding oversaturating the edges.
In a separate mixing bowl, beat the eggs lightly. Add the desiccated coconut and mix well until fully combined.
Distribute the coconut mixture evenly over the jam layer, gently pressing it down with the back of a spoon to ensure even coverage.
Return the baking tin to the oven and bake for another 18-20 minutes, or until the coconut topping is golden brown and set.
Remove from the oven and allow the slice to cool completely in the tin. Once cooled, use the parchment paper to lift the slice out of the tin.
Cut into 16 equal squares or rectangles. If desired, dust the top with powdered sugar for an extra touch of sweetness.
Serve and enjoy! Store any leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
4019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 164.1 g | 820% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 445.8 g | 162% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 252.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 155 mg | 12% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
