Raspberry Coconut Slice
Indulge in the sweet and tropical flavors of this Raspberry Coconut Slice, a delightful dessert that pairs the tartness of raspberry jam with the rich nuttiness of coconut. Featuring a buttery, crumbly base made from scratch, this treat is topped with a luscious layer of raspberry jam and finished with a golden coconut-egg mixture that bakes to perfection. With just a handful of pantry staples like desiccated coconut, vanilla extract, and eggs, this recipe is as simple as it is satisfying. Perfect for an afternoon tea, potluck, or as a sweet snack, this 12-serving slice is quick to prep, bakes in under an hour, and is guaranteed to impress with its elegant flavor and texture contrast. Serve it with a dusting of additional shredded coconut for a bakery-style touch, and enjoy a dessert that’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 125 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 150 grams All-purpose flour
- 75 grams Desiccated coconut
- 2 large Eggs, lightly beaten
- 200 grams Raspberry jam
- 50 grams Shredded coconut
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 30cm (8x12-inch) rectangular baking pan with parchment paper, ensuring it overhangs the edges for easy removal.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using a whisk or electric mixer.
Add the flour, desiccated coconut, and salt to the bowl. Mix until the mixture comes together to form a dough.
Press the dough evenly into the prepared pan to form the base. Use the back of a spoon or your hands to smooth it out.
Bake the base in the preheated oven for 15 minutes, or until lightly golden. Remove and let it cool slightly.
Once the base has slightly cooled, spread the raspberry jam evenly over the top.
In a medium bowl, whisk together the eggs, shredded coconut, and vanilla extract. Pour this mixture over the raspberry jam layer, spreading it out evenly.
Sprinkle additional shredded coconut on top for a toasted coconut finish (optional).
Return the pan to the oven and bake for another 20-25 minutes, or until the top is golden brown and set.
Remove from the oven and let the slice cool in the pan completely before lifting it out using the parchment paper overhang.
Cut into 12 even slices and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 356.3 g | 130% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 211.4 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 136 mg | 10% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1013 mg | 22% | |
*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.
