The lunch lady used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it's tastier than ever!

Unearth the sumptuous pairing of raspberry's sweetness and coconut's tropical flair in the Raspberry Jam Coconut Slice. A dessert born from the British heritage of slice cakes, this treat promises both simplicity and rich flavors. Whether you're hosting a family brunch or just unwinding with an afternoon tea, this slice fits the bill perfectly.
Imagine relishing this slice with a hot beverage – the balance of flavors is truly soothing. A dust of powdered sugar elevates its visual appeal and taste. Or, why not serve it with a dollop of whipped cream or vanilla ice cream? The creamy undertone perfectly contrasts with the textured richness of coconut and raspberry.
Here's how you whip it up:


2 cups all-purpose flour

1 cup sugar, divided

3 eggs

1/2 cup unsalted butter, cold and cubed

1 tsp vanilla extract

3/4 cup raspberry jam

2 cups shredded coconut


Kick things off by preheating your oven to 350°F (175°C). Ready a 9x13-inch baking dish with a light greasing.

In a bowl, stir together the flour and 1/2 cup sugar. Introduce the cold butter to the mix until you achieve a crumbly texture.

Whisk 1 egg and vanilla together. Merge this with the flour and butter mixture, then press it onto the base of your baking dish.

Let this base bake for about 15-20 minutes, or until it dons a light golden hue.

Once baked, lavish the base with raspberry jam. Mix the remaining 2 eggs and 1/2 cup sugar, then fold in the coconut. Layer this coconut-egg blend atop the jam.

Return to the oven, baking for another 20-25 minutes, or until the coconut topping becomes a beautiful golden color.

Allow it to cool, then slice and serve!

Chef's Tips:

Modify this recipe as per your gathering's size – it's flexible enough to be doubled or even halved.

Don't hesitate to get creative! Swap out the raspberry jam for another flavor or treat your slice with a chocolate drizzle for that extra indulgence.