Waranga News

Raspberry Coconut Slice

Raspberry Coconut Slice image


  • Base
  • 90g butter
  • 110g castor sugar
  • 1 egg
  • 50g SR flour
  • 100g plain flour
  • 1/2 cup of raspberry jam
  • Topping
  • 2 eggs lightly beaten
  • 75g castor sugar
  • 180g dessicated coconut


  • Base
  • Beat butter, sugar and egg until combined.
  • Stir in sifted flours.
  • Spread over greased and lined 19 X 29cm slice pan.
  • Bake in moderate oven for 10 minutes.
  • Topping
  • Combine all ingredients in a bowl, mix well.
  • Spread the HOT base with jam, then the topping.
  • Bake in moderate oven thirty minutes.
  • For a different taste, I substituted half jam and half rhubarb. Delicious! Rhubarb haters didn’t even know!
  • I have also tried using only rhubarb, nice but too moist.
  • Also, never substitute shredded coconut for dessicated (which I’d done in the latest batch). It makes it too hard to cut neatly.
  • The moral of this recipe: “It’s a goodie. Don’t mess with it.” Bon appetit!