This classic Australian recipe is the perfect combination of sweet jam, crunchy coconut, and buttery base. This slice is easy to prepare and always a favorite, whether you are making it for your child’s lunchbox, a picnic with the family, or to satisfy a sweet tooth. This slice is irresistible because of the contrast in textures: the crumbly shortbread base, the sticky jam and the chewy topping. This recipe will guide you through the steps to make a fool-proof version of this classic.
Ingredients
Base:
- Softened 125g of unsalted butter
- Half a cup of caster sugar
- 1 egg
- 1 1/4 cups plain Flour
- 1 tsp of baking powder
- 1 cup homemade or good quality raspberry jam
Topping:
- 2 eggs
- 3/4 cup of caster sugar
- 2 cups desiccated coconut
- 1 tsp vanilla extract
Instructions
Step 1: Prepare your base
Start by heating your oven to 160degC with fan. Baking paper should be lined and greased on a rectangular 20cm by 30cm baking pan. The paper can hang over the sides for ease of removal.
Cream the butter and sugar in a bowl using an electric mixer until the mixture becomes pale and fluffy. This step is essential for a tender and light base. Add the egg, and mix until well combined.
Stir with a wooden spatula or spoon until you get a soft dough. This mixture should be pressed evenly into the bottom of the prepared tin. Smooth it out with the back of your spoon or by using your fingers. Bake for 12-15 minutes, or until the top is lightly golden. Remove the baked goods from the oven, and allow them to cool for 5 minutes.
Step 2: Add raspberry jam
Spread the raspberry jam gently over the base using a small spoon or spatula. To ensure a smooth, even layer, use a gentle and even hand. You can warm your jam slightly if it is thick to make it more spreadable.
Step 3: Prepare the coconut topping
In a separate dish, whisk lightly the eggs. Add the coconut extract, caster sugar and vanilla. Mix everything until it is evenly mixed. The texture should be thick enough to spoon. The coconut mixture is the golden, chewy layer on top of the slice.
Spread the coconut topping evenly over the jam layer. Spread evenly using a spatula, or the backside of a teaspoon. It is important to pat it down lightly so that it becomes a cohesive, firm topping.
Step 4: Cook and cool
Bake the tray for another 25-30 minutes or until the top has a golden color and is set. Watch it closely during the final 5 minutes to prevent over-browning. The topping should be firm and crisp to the top.
Remove the baking tray from the oven, and let it cool in the pan. If you cut the slices while they are still hot, the layers may crumble or slide.
Step 5: Slice, serve and enjoy
Lift the slice from the pan with the baking paper that hangs over. Use a sharp knife and place it on the chopping block. Cut it into rectangles or squares. To get neat edges, clean the knife in between each cut.
The raspberry coconut slices can be kept in an airtight jar at room temperature up to four days or, if it is hot outside, refrigerated. The slices can be frozen for up to two months. Just separate the layers using baking paper.
Tip and Variations
- Jam Alternatives: Raspberry jam is a traditional choice, but you can also use strawberry, blackberry or plum jam to add a little twist.
- Lemon zest Add 1 tsp finely grated zest of lemon to the base mixture or topping.
- Gluten free: Use plain flour instead of gluten-free to meet dietary requirements.
- Presentation: Sprinkle with icing before serving or drizzle with thin glazes of icing to add sweetness.
Final Thoughts
This Raspberry Coconut Slice is not just a nostalgic treat. It’s also easy to make and delicious to eat. Kids and adults love it. The simplicity of this recipe is what makes it so dependable. It’s also the reason it’s a family favorite. This slice can be baked to celebrate a special event or just as a treat on a regular basis.