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A textured slice of Raspberry Coconut dessert highlighting the contrast between soft cake and vibrant raspberry jam.

Raspberry Coconut Slice: Nostalgic Treat for Afternoon Bliss

Enjoy a delightful slice combining raspberry jam, coconut, and a tender crumb, perfect for a nostalgic afternoon treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine Australian
Servings 8 slices
Calories 350 kcal

Ingredients
  

Dough

  • 150 grams Caster Sugar Can substitute with granulated sugar
  • 200 grams Self-Raising Flour All-purpose flour with baking powder works as a substitute
  • 2 large Eggs Vegan option: flaxseed meal with water
  • 125 grams Margarine Butter or plant-based alternative
  • 100 grams Desiccated Coconut Shredded coconut as alternative
  • 200 grams Raspberry Jam Any berry jam can be used
  • 1 teaspoon Vanilla Essence Vanilla extract can be used

Instructions
 

  • Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
  • Mix sugar, flour, eggs, margarine, coconut, and vanilla to form a dough.
  • Press two-thirds of the dough into the prepared tray.
  • Spread raspberry jam over the base, then crumble remaining dough on top.
  • Bake for 25 minutes until golden. Cool before slicing.

Notes

Store in an airtight container for up to 3 days for best freshness.
Keyword coconut, raspberry, slice