Raspberry & Coconut Slice

The humble raspberry & coconut slice!

This Raspberry and Coconut Slice is the perfect combination of fruity and nutty flavors. The sweetness of the raspberry jam perfectly complements the crunchy coconut base and topping, making it a satisfying treat for any time of day. This recipe is simple to make and will leave your taste buds wanting more.

Nothing says I love you like baking for someone you love, and this raspberry & coconut slice is the perfect recipe for just that! This recipe was done in collaboration with Wiltshire, and their rose gold baking range is just divine!

I hope you love this delicious raspberry & coconut slice as much as I do!

Prep Time: 30 mins

Cooking Time: 30 mins

Serves: 8 slices

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Ingredients:

• 90g butter

• 1/2 cup caster sugar

• 1 egg

• 2/3 cup plain flour

• 1/4 cup self-raising flour

• 1/2 cup raspberry jam

• 10-15 fresh raspberries (optional)

Coconut Crumble:

• 2 cups desiccated coconut

• 1/4 cup caster sugar

• 1 TSP vanilla essence

• 2 eggs

Method: 

Preheat oven to 160c fan-forced (180c convection)

Line a slice/brownie baking tray with baking paper - mine was 19cm x 29cm

Beat butter, sugar and egg with an electric mixer until creamed and lighter in colour

Stir in the sifted flours and mix until combined.

Spread mixture into the baking tray ensuring it evenly covers the tray

Bake for 15 minutes, and then cool in the tray for 10 mins.

Meanwhile, prepare the coconut crumble by mixing all ingredients together in a bowl until combined.

Once the base is cooled, spread the the raspberry jam so it covers the entire base

Break up the fresh raspberries and spread out over the base also

Sprinkle the coconut crumble over the top until it is covered

Bake for 25 minutes

Cool in pan for 20 mins to allow it to set before cutting.

Serve topped with fresh raspberries & enjoy!