A buttery shortbread base layered with raspberry jam and a crispy coconut topping—simple, nostalgic, and impossible to stop nibbling.

I don’t know if it’s just me, but this Raspberry Jam Coconut Slice feels like one of those recipes that already existed in your life somewhere—even if you’ve never made it before. Like it lived in a handwritten notebook, or showed up on a slightly chipped plate at a family gathering where nobody ever asked for the recipe… you just ate it and moved on with your day.

The first time I made it, I wasn’t planning on writing it down. That’s always a good sign, right? I was tired, a little cranky, and honestly just wanted something sweet that didn’t require a mixer or a pep talk. This slice came together quietly. No drama. No fancy steps. And when it was baking, the kitchen smelled like butter and toasted coconut and something familiar I couldn’t quite place.

I cut into it too soon. Of course I did. The jam was still warm, the topping slightly crumbly, and I thought, eh… maybe I messed it up. Turns out, no. It just needed a little patience. Story of my life.

Why you’ll Love this Raspberry Jam Coconut Slice?

There’s nothing flashy about this Raspberry Jam Coconut Slice, and honestly, that’s the charm. The base is soft and buttery without being heavy. The raspberry jam brings a sharp, fruity note that wakes everything up. And the coconut topping? Crisp on top, chewy underneath, just sweet enough but not dessert-table sweet.

I like that it doesn’t pretend to be fancy. It’s not trying to compete with layered cakes or frosted bars. It just does its job. And does it well. Sometimes I think those are the recipes we end up loving the most—the ones that don’t ask for applause.

Ingredient Notes

Before you start making this Raspberry Jam Coconut Slice, here are a few thoughts. Not rules. Just… observations.

• Flour: Regular all-purpose flour is fine. Nothing special. Just don’t scoop it straight from the bag like a maniac. Light hand. Always.
• Powdered Sugar: This is what keeps the base tender. I once tried swapping it for granulated sugar. It wasn’t bad, but it wasn’t right either.
• Cold Butter: This matters more than I expected. Warm butter turns the base greasy instead of crumbly. Ask me how I know.
• Raspberry Jam: Use one you actually like. Sounds obvious, but it’s easy to grab the first jar you see. Tart jam works best here—it balances the coconut instead of fighting it.
• Egg Whites: You don’t need stiff peaks. Foamy is enough. Overthinking this step will only annoy you.
• Coconut: Using two types sounds fussy, but it’s not. One gives texture, the other gives structure. Together, they behave better than either one alone.

How to Make Raspberry Jam Coconut Slice?

1. Start by preheating the oven and lining your pan with parchment paper. Leave a bit hanging over the sides—it makes removing the slice later way less dramatic.
2. For the base, everything goes into the food processor. Flour, powdered sugar, cold butter. Pulse until it looks like crumbs. Not dough. If you squeeze a bit in your hand and it holds together, you’re good. Press it firmly into the pan. Press harder than you think you need to. This base likes commitment.
3. Bake until the edges are just turning golden. Don’t wait for color in the center—it won’t happen yet. Let it rest for a few minutes. This part feels unnecessary, but it helps the base settle.
4. Spread the raspberry jam gently over the warm base. Evenly, if you can. If it’s not perfect, it’s fine. Truly.
5. For the topping, whisk the egg whites and sugar until foamy and bubbly, then fold in the coconut. Spoon it over the jam like you’re tucking it in. No need to smooth it perfectly—those uneven bits turn golden and crunchy, and they’re honestly the best part.
6. Bake again until the top is golden and smells like toasted coconut and nostalgia. Let it cool completely. I know. Waiting is annoying. But slicing too early is worse.

Storage Options

If you somehow have leftovers, this Raspberry Jam Coconut Slice keeps well at room temperature for a couple of days in an airtight container. The fridge works too, especially if your kitchen runs warm.

It also freezes surprisingly well. Wrap individual pieces, freeze, and thaw as needed. I’ve eaten it half-thawed more than once. No regrets.

Variations & Substitutions

This Raspberry Jam Coconut Slice is forgiving. You can swap raspberry jam for strawberry, apricot, or plum. Lemon zest in the topping adds brightness if you’re in that kind of mood.

Dairy-free butter works if needed. Cutting back the sugar slightly in the topping is fine too—especially if your jam is sweet.

I wouldn’t mess with the base too much, though. It’s doing important work.

What to Serve With Raspberry Jam Coconut Slice?

This slice is perfect with coffee or tea. Afternoon, late morning, mid-snack… honestly, time feels irrelevant here.

It also works well on a dessert table when everything else is rich and chocolatey. The fruity, coconut-y thing stands out in a good way.

FAQ

Can I make it ahead?
Yes. It’s actually better the next day once everything settles.

Why did my base crumble?
Usually it wasn’t pressed firmly enough, or it was sliced too warm. Ask me how many times I’ve done both.

Can I use sweetened coconut?
You can, but it’ll be sweeter. I’d reduce the sugar in the topping slightly if you go that route.

This Raspberry Jam Coconut Slice isn’t fancy. It’s not trying to impress anyone. It’s just solid, comforting baking—the kind you come back to when you want something that feels familiar and forgiving.

If you make it, I’d genuinely love to know—did it remind you of something? A place? A person? Or did you just eat a piece straight from the pan while pretending it didn’t count?

No judgment. I’ve been there.

Raspberry Jam Coconut Slice

A classic Raspberry Jam Coconut Slice featuring a buttery shortbread base, a layer of sweet raspberry jam, and a crisp coconut topping. Simple, nostalgic, and perfect for slicing and sharing.

Print Pin Rate

Course: Dessert

Cuisine: Australian, Classic Baking

Keyword: Raspberry Jam Coconut Slice

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 15 squares

Ingredients

Base

• 1 cup 120 g / 4.2 oz all-purpose flour spooned and leveled
• ½ cup powdered sugar
• 113 g 1 stick salted butter cold and cut into cubes

Middle Layer

• 1 cup 220 g / 7.7 oz raspberry jam

Topping

• 2 large egg whites
• 3 tablespoons caster sugar superfine sugar
• 1 cup unsweetened shredded coconut
• ½ cup unsweetened desiccated coconut

Instructions

Prepare the Base

• Preheat the oven to 356°F (180°C). Line an 11 × 7-inch (20 × 30 cm) baking pan with parchment paper, allowing excess to hang over the sides.
• Place the flour, powdered sugar, and cold butter into a food processor. Pulse until the mixture resembles coarse crumbs.
• Press the mixture firmly and evenly into the prepared pan.
• Bake for 20 minutes, or until the edges are lightly golden and the center remains pale. Remove from the oven and allow the base to rest for 5 minutes.

Add the Jam Layer

• Spread the raspberry jam evenly over the warm base.

Prepare the Topping

• In a mixing bowl, whisk the egg whites and caster sugar for approximately 1 minute, until foamy.
• Gently fold in the shredded coconut and desiccated coconut until evenly combined.
• Spoon the coconut mixture evenly over the jam layer.

Final Bake

• Return the pan to the oven and bake for 20–25 minutes, or until the topping is golden brown.
• Remove from the oven and allow the slice to cool completely in the pan.
• Lift out using the parchment paper and cut into squares before serving.

Notes

To make this Raspberry Jam Coconut Slice gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the baking blend contains xanthan gum or a similar binding agent for proper texture. Always verify that the jam and coconut products are certified gluten-free.