Coconut Raspberry Slice Recipe

This coconut raspberry slice is my kind of dessert: not fancy, stubbornly sticky in the best way, and made from pantry things that somehow turn into magic when you press them into a pan and bake. Think a buttery shortbread-ish base, a glorious smear of tart raspberry (jam or fresh reduced), and a toasty coconut topping that crisps just enough to be snackable but still delightfully gooey under the teeth. It’s perfect for when you want something homemade but don’t want to invent pastry from scratch.

My husband calls these “danger bars” because one minute there’s a full tray cooling on the counter and the next minute there are suspiciously fewer pieces. Our kiddo once smeared raspberry jam on their chin and insisted it was war paint; it’s become the unofficial weekend treat—something I make when we need cheering up, or when the loaf of bread stage of grief hits and carbs are mandatory. It’s also my go-to when people drop by unexpectedly because you can assemble it in ten minutes and pretend you slaved over it for an hour.

Kitchen Talk

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I learned early on that toasting the coconut separately makes the whole thing sing. First few tries I threw everything in raw and it looked pale and sad; toasty coconut adds texture and a nuttier note that stops the slice from being one-note sweet.

Also: don’t panic if your jam looks runny when you spread it. It gels as it cools and the topping helps trap it in place. One time I swapped half the butter for coconut oil because I was out of butter and it tasted lovely (more coconutty), but the base was a touch softer — still delicious, just a different vibe.

Shopping Tips

– Baking Basics: Look for plain all-purpose flour and a soft brown sugar for the topping if you want deeper flavor; avoid pre-mixed “baking blends” here.
– Fats & Oils: Unsalted butter is ideal so you control salt; if you use coconut oil, expect a nuttier, slightly softer base.
– Fruit: Raspberry jam works perfectly — choose a good-quality seedless jam or use fresh/frozen raspberries reduced down to a thick spread.
– Nuts & Seeds: Shredded/sweetened coconut is traditional; unsweetened works too but you may want to bump the sugar slightly in the topping.
– Sweeteners: Granulated sugar for the base and jam layering, with brown sugar lending chewiness to the coconut top if you like a caramel note.

Prep Ahead Ideas

– Make the base dough a day ahead and keep it wrapped in the fridge; let it soften a bit before pressing into the pan.
– Warm the jam and reduce fresh or frozen raspberries into a thick spread the morning of, then cool and store in a jar in the fridge.
– Toast shredded coconut in a dry pan until golden and keep it in an airtight container for up to 3 days so you can just sprinkle and bake.
– Pre-line your baking pan and measure dry ingredients into a zip-top bag so assembly is basically dump-and-press after work.

✔Time-Saving Tricks

– Use good-quality jam instead of reducing fresh berries — saves 10–15 minutes and tastes great.
– Toast coconut in bulk and store; it speeds up the topping step.
– Press the base into a metal pan (heats faster) so baking time is shorter and more even.
– If you’re short on time, halve the topping and focus on a thicker jam layer — it bakes a little quicker.

✔Common Mistakes

– Forgetting to pre-toast the coconut: I did this once and the whole top tasted bland; fix by toasting it later and broiling for a minute to crisp.
– Spreading jam while the base is too hot: it’ll melt into the dough — let the base cool slightly first or the jam will bleed.
– Over-pressing the base: makes a dense, hockey-puck texture; press evenly but gently.
– Cutting too soon: warm jam oozes everywhere; cool fully (or chill briefly) for cleaner slices.

What to Serve It With

– A scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
– Strong coffee or an Earl Grey tea — the tannins cut the sweetness nicely.
– Fresh berries tossed with a squeeze of lemon if you want something bright and fresh.
– Toasted almonds or a simple green salad if you’re serving it after a rich meal.

✔Tips & Mistakes

– Use parchment paper to lift the whole slab out — it makes slicing and serving so much cleaner.
– If the top browns too fast, tent loosely with foil for the last few minutes.
– Salt is your friend: a pinch in the base brings out the sweetness.
– If slices crumble, press the base a bit firmer next time or chill before cutting.

✔Storage Tips

Store slices in an airtight container at room temperature for 2 days, or in the fridge for up to a week (fridge makes them firmer — still great for breakfast). They freeze well: wrap individual slices and freeze up to 3 months. Eating them cold? No shame — slightly firm, jammy, and totally snackable with your morning coffee.

✔Variations and Substitutions

– Swap raspberry jam for strawberry, apricot, or even lemon curd — different but delicious.
– Butter ↔ coconut oil: coconut oil gives a softer, extra coconutty flavor; butter gives structure and a classic taste.
– Gluten-free option: try a 1:1 gluten-free flour blend, but expect a slightly different crumb.
– Add chopped almonds or macadamias to the topping for crunch — I do this when I want a grown-up version.
– Want it less sweet? Use unsweetened shredded coconut and slightly reduce the sugar in the topping.

Frequently Asked Questions

Coconut Raspberry Slice Recipe

Buttery shortbread, bright raspberry jam, and a golden coconut crown make these nostalgic slices irresistible. Easy to bake, easy to share.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour for the base
• ▢ 0.5 tsp baking powder
• ▢ 0.25 tsp fine salt
• ▢ 0.75 cup unsalted butter, cold and cubed for the base
• ▢ 0.33 cup granulated sugar for the base
• ▢ 1 tsp vanilla extract
• ▢ 0.75 cup raspberry jam seedless if you prefer
• ▢ 2 large egg whites
• ▢ 0.5 cup granulated sugar for the topping
• ▢ 2 cup unsweetened shredded coconut
• ▢ 1 tbsp lemon juice optional, for brightness

Instructions

Preparation Steps

• Heat oven to 350°F. Line an 8-inch square pan with parchment.
• Whisk flour, base sugar, baking powder, and salt in a bowl.
• Cut in cold butter until sandy crumbs form. Stir in vanilla.
• Press crumbs evenly into the pan. Dock lightly with a fork.
• Bake 12–14 minutes, until the edges look set but pale.
• Spread raspberry jam over the warm crust in an even layer.
• Beat egg whites until frothy. Whisk in topping sugar until glossy.
• Fold in coconut and lemon juice. Dollop over the jam and spread.
• Bake 20–23 minutes, until the coconut is golden and set.
• Cool completely in the pan. Lift out and cut into 16 bars.

Notes

Variation: Swap raspberry jam for strawberry or add 1/2 tsp almond extract to the topping. Storage: Keep airtight at room temperature for up to 4 days, or freeze slices for 2 months.

This recipe is an original creation inspired by classic Coconut Raspberry Slice Recipe flavors. All ingredient ratios and instructions are independently developed.