A nostalgic bake with a buttery base, sweet raspberry jam, and a golden coconut topping—simple, comforting, and quietly irresistible.
Table of Contents
This Raspberry Jam Coconut Slice wasn’t something I set out to reinvent. Honestly, it kind of found me. I was cleaning out my baking drawer the other day—half procrastinating, half avoiding folding laundry—and I came across an old pan I only ever use for slices. That pan smells like butter and sugar no matter how many times I wash it.
And immediately, this slice popped into my head. Not dramatically. Just… gently. Like a memory you didn’t know you still had. I swear I could picture it sitting on the counter at someone’s house growing up. Jam slightly sticky. Coconut toasted just enough. Someone saying, “Cut yourself a small piece,” knowing full well you’d go back for another.
I made it again without being totally sure how it would land. Would it feel dated? Too simple? And then I tasted it. And yeah—no. This raspberry jam coconut slice still has it. It’s not flashy. It’s comforting. And sometimes that’s exactly what you want.
Why you’ll Love this Raspberry Jam Coconut Slice?
There’s something kind of refreshing about a recipe that doesn’t try to impress you. This Raspberry Jam Coconut Slice just shows up and does its job really well. The base is buttery and soft, the raspberry jam cuts through with a bit of tartness (thankfully), and the coconut topping bakes into this golden, crackly layer that makes the best sound when you slice into it.
It’s not too sweet. It’s not heavy. It’s the kind of bake that feels right at a bake sale, a Sunday afternoon, or randomly at 10pm when you “just want a bite.” And I like that it hasn’t changed much over the years. Some recipes don’t need updating—they just need making again.
Ingredient Notes
This raspberry coconut slice recipe is simple, but the ingredients still matter. Maybe even more because there’s nowhere to hide.
- Flour: Plain all-purpose flour works perfectly. Nothing fancy here, and that’s kind of the point.
- Powdered Sugar: This keeps the base tender instead of crumbly. I wouldn’t swap it.
- Salted Butter: Cold butter is important. Soft butter changes the whole texture, and not in a good way.
- Raspberry Jam: Use one you genuinely like. If it’s too sweet or too bland, you’ll notice.
- Egg Whites: These hold the coconut topping together and give it that light crisp finish.
- Caster Sugar: Helps the topping stay smooth and evenly baked.
- Coconut (Shredded + Desiccated): The mix gives you texture—crispy edges, soft middle. It’s subtle but it matters.
How to Make Raspberry Jam Coconut Slice?
- Start by preheating your oven to 356ºF (180ºC). Line an 11 x 7-inch pan with parchment paper, leaving a bit hanging over the sides. That overhang will save you later when it’s time to lift everything out.
- For the base, add the flour, powdered sugar, and cold butter cubes to a food processor. Pulse until it looks like loose crumbs. Not dough. Not powder. Somewhere in that awkward middle stage. Press it firmly into the pan—really press. This isn’t the moment to be gentle. Bake for about 20 minutes, just until the edges start to turn lightly golden.
- Let the base rest for a few minutes, then spread the raspberry jam over it while it’s still warm. This part is oddly satisfying. The jam glides instead of dragging, and everything feels calm for a second.
- For the topping, whisk the egg whites and caster sugar until foamy and bubbly. No need for stiff peaks—this isn’t a pavlova situation. Fold in the coconut gently, then spoon the mixture over the jam. Don’t flatten it too much. Let it sit naturally.
- Bake again for 20–25 minutes until the top is golden and smells like toasted coconut and childhood. Let it cool completely in the pan. I know. Waiting is annoying. But slicing it warm will just make a mess. Ask me how I know.
Storage Options
This Raspberry Jam Coconut Slice keeps really well. Store it in an airtight container at room temperature for up to three days, or in the fridge for about five if it’s warm where you live. It also freezes nicely—just layer it with parchment paper and thaw when the craving hits. Very practical. Very dangerous.
Variations & Substitutions
If you like to experiment (or just work with what’s in the cupboard), this slice is forgiving.
- Different Jam: Apricot, strawberry, or even plum all work nicely.
- Extra Brightness: A little lemon zest sprinkled over the jam wakes everything up.
- Dairy-Free: A good dairy-free butter substitute works surprisingly well here.
- Less Sweet: You can reduce the sugar in the topping slightly if you’re not in a full-sugar mood.
Ever change one tiny thing in a recipe and then refuse to make it the old way again? This one invites that kind of behavior.
What to Serve With Raspberry Jam Coconut Slice?
This slice was made for tea. Full stop. Coffee works too, especially if you like that bitter-sweet contrast. If you’re serving it to guests, a few fresh berries on the side look nice without trying too hard. This raspberry coconut slice doesn’t need help stealing the show.
FAQ
Can I make this ahead of time?
Yes, and honestly, it’s better that way. It slices more cleanly once fully cooled.
Does the coconut topping stay crunchy?
Lightly crisp on top, soft underneath. It’s a good balance.
Can I double the recipe?
You can. Just use a bigger pan and keep an eye on the bake time.
If you’re craving something cozy, familiar, and quietly excellent, this Raspberry Jam Coconut Slice might be it. It’s not trying to be trendy. It’s just good. If you make it, tell me—did it remind you of someone’s kitchen too?
Raspberry Jam Coconut Slice
Ingredients
Base
- 1 cup 120 g / 4.2 oz all-purpose flour scooped and leveled
- ½ cup powdered sugar
- 113 g 1 stick salted butter cold and cut into cubes
Middle
- 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 desiccated coconut unsweetened, finely shredded
Instructions
Prepare the Oven and Pan
- Preheat the oven to 356°F (180°C). Line an 11 × 7-inch (20 × 30 cm) baking pan with parchment paper, allowing the paper to extend over the sides for easy removal. Set aside.
Prepare the Base
- Place the flour, powdered sugar, and cold butter cubes into a food processor. Pulse until the mixture resembles a coarse, crumb-like texture. Press the mixture firmly and evenly into the prepared pan using the back of a spoon or a flat-bottomed glass.
Bake the Base
- Bake the base for 20 minutes, or until the edges are lightly golden while the center remains pale. Remove from the oven and allow the base to rest for approximately 5 minutes.
Add the Jam Layer
- Spread the raspberry jam evenly over the warm base, ensuring full coverage from edge to edge.
Prepare the Coconut Topping
- In a mixing bowl, whisk the egg whites and caster sugar together for approximately 1 minute, or until the mixture becomes foamy and slightly aerated. Gently fold in the shredded coconut and desiccated coconut until evenly combined.
Add the Topping and Bake Again
- Spoon the coconut mixture evenly over the jam layer. Return the pan to the oven and bake for an additional 20–25 minutes, or until the topping is golden brown.
Cool and Slice
- Remove from the oven and allow the slice to cool completely in the pan to ensure proper setting. Once cooled, lift out using the parchment paper overhang and cut into squares for serving.
Notes
