If you’ve ever shopped at a cake stall or a fair with a local Country Women’s Association branch, you will have no doubt seen (if not tasted!) a Raspberry Coconut Slice. This triple-layered slice combines a buttery, biscuit base, a layer of sweet, sticky jam and a topping of luscious coconut meringue.
Raspberry Coconut Slice is also known as Louise Cake Slice in New Zealand. It is a well-known treat and is as quick to whip up as it is to devour!
Raspberry Coconut Slice is an all-time favourite at bake sales, just like colourfully decorated cupcakes, fluffy light scones and slices of banana bread.
Why You're Going To Love This Recipe
This slice is absolutely delicious on the day that it's made, but if it's not all gone straight away, it gets even better in the following days!
"Just like my Nana's recipe. Delicious!"
- Simple Pantry Ingredients – Needing nothing more than basic pantry ingredients (with the exception perhaps being the requirement for both desiccated and shredded coconut), this is a budget-friendly recipe.
- Quick and Easy - There is very little preparation required, making this a popular choice for those last minute requests for a contribution to a fundraising event!
- Well known and loved - Raspberry Coconut Slice is a classic recipe and is popular with everyone, except maybe those who dislike coconut!
- Versatile - The classic choice of jam flavour for this slice is raspberry jam, but as it is often included in cookbooks as "Coconut Jam Slice", you can use whatever flavour you prefer!
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- Plain flour – Also known as all-purpose flour, this doesn't contain any raising agents.
- Caster Sugar - This is also known as superfine sugar. It has a lighter texture than granulated sugar and dissolves quicker and easier, resulting in a better texture.
- Butter - I prefer to use unsalted butter as a baking ingredient. This is not essential and if you usually buy salted butter, using that will be perfectly fine.
- Egg - When using eggs in a recipe, it is best to have them at room temperature before you start. I suggest cracking eggs into a separate bowl before adding them to the other ingredients, in case they are past their best or you have pieces of the shell fall in.
- Egg Whites - The most common method for separating eggs is to gently pass the yolk from one half of the cracked shell to the other; allowing the white to fall into a bowl beneath. From a food safety perspective, the recommendation is that you do not separate your eggs using this method. An egg separator is a worthwhile addition to your kitchen, and a slotted spoon is the next best option.
- Vanilla Extract - You can use vanilla essence or paste if you prefer.
- Jam - Choose a good quality jam, as this is (arguably!) the highlight of the slice. If the jam has chunky pieces of fruit in it, you get little bursts of sweetness in your slice!
- Coconut - This recipe calls for both desiccated and shredded coconut. Desiccated coconut is finely ground coconut, with a coarse powdery texture. Shredded coconut is grated coconut and is usually in short, thin strips. It really is preferable to use both types so that the top layer ends up being lovely and crunchy!
How To Make Raspberry Coconut Slice
I promised you that Raspberry Coconut Slice is a quick and easy recipe, and I'm sure you'll agree that it is just that!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Make The Base
Weigh the plain flour, caster sugar and butter into a food processor or Thermomix bowl.
Process the plain flour, caster sugar and butter together until it resembles breadcrumbs.
Add the egg and vanilla extract.
Process the ingredients until they form a dough.
Press the dough firmly into the base of the prepared pan.
Bake for 15 - 20 minutes until lightly golden.
Spread the jam evenly over the base.
Make The Topping
Place the egg whites and caster sugar into a bowl.
Whisk the egg whites and caster sugar together to combine well.
Stir the desiccated and shredded coconut into the whisked egg white mixture.
Spread the coconut mixture over the layer of jam.
Bake for 25 minutes or until the top has turned a golden colour.
Allow to cool completely in the tin before removing and cutting into pieces.
Expert Tips And FAQs
Desiccated coconut is finely ground coconut and has less texture than shredded coconut, which is grated coconut and is usually in short, thin strips. The desiccated coconut works as the thickener in the topping and the shredded coconut is what creates the delicious crunchy texture.
Yes, you could quite easily substitute the jam with a citrus marmalade, lemon curd or a nut spread.
I would not recommend substituting the coconut in this recipe. If you're not fond of coconut, perhaps my Lemon Crumble bars would be a better choice!
The best way to store the slice is in individual pieces, in an airtight container for up to 5 days.
Yes, you certainly can. Depending on what you use, your base may be thicker or thinner and you will need to adjust the baking time to suit.
I would strongly recommend greasing and lining the tin with baking paper. The jam can run down the sides of the base and become quite sticky while baking, which makes it difficult to remove the slice from the tin.
If your oven is not fan-forced, I would suggest increasing the temperature by 10-20 degrees Celsius and keeping a close watch during the baking time.
MORE SIMPLE CLASSIC RECIPES
Other classic slices and sweet recipes that stand the test of time and are equally popular at cake stalls are:
Coconut Ice - A classic recipe made with icing sugar, desiccated coconut and sweetened condensed milk.
Easy Jelly Slice - An old fashioned slice made with condensed milk and raspberry jelly layers on a biscuit base.
Chocolate Hedgehog Slice - The perfect melt and mix slice, made with crushed biscuits, walnuts, coconut, condensed milk and melted chocolate.
Apple and Sour Cream Slice - Layers of sliced apple, sour cream and cinnamon on a tea-cake style base.
I like having a stash of freezer-friendly slices, for when visitors drop in, or for an after dinner treat!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Raspberry Coconut Slice
Ingredients
For The Base:
- 300 g plain flour (2 Cups)
- 110 g caster sugar (½ Cup)
- 125 g butter chilled, roughly chopped
- 1 egg room temperature
- 1 tsp vanilla extract
For The Topping:
- 225 g jam, in the flavour of your choice (¾ Cup)
- 2 egg whites
- 110 g caster sugar (½ Cup)
- 85 g desiccated coconut (1 Cup)
- 80 g shredded coconut (1 Cup)
Instructions
Conventional Method
For The Base:
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line an 18cm x 28cm rectangular slice tray with baking paper - allowing the edges to overhang - and set aside until needed. (See notes)
- Place the plain flour, caster sugar and the chilled butter into a food processor and process until the mixture resembles breadcrumbs.
- Add 1 egg and the vanilla extract and process until the mixture has formed into a dough.
- Press the dough firmly into the base of the prepared pan using the back of a spoon.
- Bake for 15 to 20 minutes in the preheated oven, or until it starts to turn golden.
- Spread the jam evenly over the warm base. (See notes)
For The Topping:
- In a small bowl, whisk the egg whites and caster sugar together using a whisk or handheld beaters.
- Stir the desiccated and shredded coconut through the egg white mixture and spread the mixture over the jam.
- Return the tin to the preheated oven and bake for 25 minutes, or until the top has turned a lovely golden colour.
- Allow the slice to cool completely in the tin. (See notes)
- Using the edges of the baking paper, lift the slice out carefully and transfer to a cutting board to cut into pieces.
Thermomix Method
For The Base:
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line an 18cm x 28cm rectangular slice tray with baking paper - allowing the edges to overhang - and set aside until needed. (See notes)
- Place the plain flour, caster sugar and the chilled butter into the Thermomix bowl and process for 10 seconds, Speed 5 or until the mixture resembles breadcrumbs.
- Add 1 egg and the vanilla extract, and mix for 30 seconds, REVERSE, Speed 2 or until the mixture has formed into a dough.
- Press the dough firmly into the base of the prepared pan using the back of a spoon.
- Bake for 15 to 20 minutes in the preheated oven, or until it starts to turn golden.
- Spread the jam evenly over the warm base. (See notes)
For The Topping:
- Place the egg whites and caster sugar into the Thermomix bowl and mix for 20 seconds, REVERSE, Speed 3.
- Add the the desiccated and shredded coconut and mix for 15 seconds, REVERSE, Speed 2. Spread the coconut mixture over the jam.
- Return the tin to the preheated oven and bake for 25 minutes, or until the top has turned a lovely golden colour.
- Allow the slice to cool completely in the tin. (See notes)
- Using the edges of the baking paper, lift the slice out carefully and transfer to a cutting board to cut into pieces.
Kathleen E
I've made it three times mow and each time the base has been very firm to hard/crunchy,not what I expected. The topping didn't mix up and look like the pictures either so I have no idea what I am doing or did wrongly. The base when I mixed it in the processor was very dry as well and it didn't form a dough until I moved it out of the processor and into a regular mixing bowl. Quite fiddly by then. Even so love a soft raspberry slice so will persevere till I get it right. Thank you for the recipe.
Carole
Found that I had to add 2 teaspoons of water as I was using rice flour to make it gluten free so my daughter can have some
Just like my nana recipe
Delicious
Lucy
Perfect!