Raspberry Jam Coconut Slice
A classic Raspberry Jam Coconut Slice with a tender buttery base, a layer of sweet-tart raspberry jam, and a crisp coconut topping baked until golden. Simple, traditional, 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 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
To make this recipe gluten free, substitute the all-purpose flour with a certified gluten-free plain flour blend designed for baking. Ensure the raspberry jam and coconut products are labeled gluten free, as some brands may contain trace gluten due to processing.