This Nostalgic Raspberry Coconut Slice recipe brings back fond memories of my high school home economics class in 1977, where I first made this gorgeous slice the old-fashioned way, rubbing butter into flour with my fingertips, no food processor in sight! Back then, we were all about the hands-on approach, and I’ve loved this slice ever since. It’s a reminder of simpler times when I was young, dreaming of future baking adventures. This slice is a classic that layers a buttery base with tangy raspberry jam and a sweet coconut topping, perfect for morning tea or school lunchboxes.
Why You'll Love This Recipe
- Nostalgic Comfort: This slice takes you back to simpler times with its classic, home-baked charm, perfect for reliving childhood memories or creating new ones.
- Perfect Balance of Flavours: The buttery base, tangy raspberry jam, and sweet coconut topping combine for a wonderful mix of textures and tastes in every bite.
- Easy to Make: With straightforward steps and pantry staples, this recipe is beginner-friendly yet satisfying for seasoned bakers.
- It’s Versatile: Perfect for morning tea, school lunchboxes, or a cozy afternoon snack, it’s a crowd-pleaser for any occasion.
- Freezer-Friendly: Bake ahead and store for up to a month, so you can enjoy this deliciousness whenever the craving strikes!
What You Need to Make This Recipe
These pantry staples create a buttery base, a tangy jam layer, and a sweet coconut topping for this Nostalgic Raspberry Coconut Slice Recipe.
- Plain Flour: Forms the sturdy base for the slice, giving it structure.
- Baking Powder: Helps the base rise slightly for a tender texture.
- Unsalted Butter: I like to control the amount of salt for a balanced flavour.
- Salt: A pinch enhances all the flavours.
- Icing Sugar: Adds sweetness to the base with a fine texture that blends smoothly.
- Eggs: Bind the base (yolk) and add richness to the coconut topping (whole eggs).
- Caster Sugar: Fine sugar dissolves easily for a smooth, creamy coconut topping.
- Raspberry Jam: Provides a tangy contrast to the sweet coconut layer.
- Desiccated coconut: Creates the signature chewy topping for this slice.
Watch how to layer this Nostaglic Raspberry Coconut Slice in my step-by-step video below!
Whether you’re a fan of the classics or looking for something new to try, this Nostalgic Raspberry Coconut Slice is a must. It’s easy to make, freezes well, and goes beautifully with a cup of tea. For another Aussie favourite, check out my Classic Australian Lamingtons Recipe – perfect for Anzac Day celebrations!
Raspberry Coconut Slice
15
minutes35 - 40
minutes10
minutes12
servingsThis Nostalgic Raspberry Coconut Slice is a classic recipe that layers a buttery, tender base with tangy raspberry jam and a sweet, chewy coconut topping. Easy to make with pantry staples, it’s perfect for morning tea, lunchboxes, or a cozy snack. Bake a batch, freeze it for later, and enjoy a little piece of nostalgia with every bite!
Ingredients
- For the Base
185g plain flour
1 teaspoon baking powder
¼ teaspoon salt
150g unsalted butter, cold, cut into cubes
60g icing sugar
1 egg yolk
- For the Topping
150g raspberry jam
125g caster sugar
3 eggs
270g desiccated coconut
Directions
- Make the Base
Preheat the oven to 180ºC. Grease a 17cm x 28cm slice tin with butter and line with baking paper, allowing the paper to hang over the sides. This will make it easy to lift the slice out of the tin.
Place the flour, baking powder, salt, butter and icing sugar into a food processor and pulse until the mixture is fine and crumbly. Add the egg yolk and process until the mixture just comes together. Alternatively, place the dry ingredients into a bowl and rub the butter in with your fingertips until the mixture is fine and crumbly. Mix in the egg yolk then gather together. Press the dough evenly into the tin and refrigerate for 10 minutes. Directions Step
Bake for 15 minutes, or until golden brown. Allow to cool, then spread the jam evenly over the pastry.
- Make the Topping
Beat the caster sugar and eggs together with a hand mixer until creamy. Then stir in the coconut. Spread the mixture over the jam, gently pressing down with the back of a spoon.
Bake for another 20 - 25 minutes, or until lightly golden. Leave to cool in the tin, then lift the slice out, using the paper as handles. Use a serrated knife to cut the slice into pieces.
Store in an airtight container in your fridge for four to five days. Tip: These freeze beautifully.
Nostalgic Raspberry Coconut Slice
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