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.
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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.