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Coconut Raspberry Slice Recipe

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16

Ingredients
 

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.