Coconut Raspberry Slices

Posted: 6 June, 2020 | Category: Recipes

These are the simplest thing ever to make, but trust me, they are so, SO good!

Makes 16



65g icing sugar

140g plain flour

70g desiccated coconut

115g unsalted butter, melted

Pinch salt


Best quality raspberry jam

2 large eggs

100g caster sugar

1 teaspoon vanilla extract

180g desiccated coconut

Line an 8″ square baking tin with parchment. (Make sure the parchment extends over the edges of the tin, so you can easily lift out your slice when its done). Pre-heat the oven to 180˚C (160˚C fan).

Combine all the base ingredients and press the mixture evenly into the the bottom of the tin.

Bake for about 10 minutes, or until the edges have turned golden.

Remove from the oven, and whilst still warm, spread with a generous layer of raspberry jam.

Whisk together the eggs, sugar and vanilla extract. Mix in the coconut. Spread mixture as evenly as you can over the top of the jam.

Put back into the oven and bake until the coconut topping turns a lovely golden brown.

Leave to cool completely before lifting from the pan and cutting into 16 portions.