Coconut and Raspberry Slice

  • Prep Time: 25 mins
  • Total Time: 45 mins
  • Yield: 24pieces
  • About This Recipe

    “A delicious, melt-in-the-mouth slice. Perfect for when you’re expecting someone special.”



  • 1 (250g) packets sweet biscuits
  • 125gbutter
  • 1cupraspberry jam
  • Topping

  • 60gbutter, softened
  • 2tablespoonscaster sugar
  • 1teaspoonvanilla essence
  • 1egg, lightly beaten
  • 2cupsdesiccated coconut
  • 1/2 cupself-raising flour
  • Directions

  • Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
  • Preheat oven to 180 degrees celsius.
  • For the base, place biscuits into a food processor and process to fine crumbs.
  • Add the melted butter to the crumbs and process until combined.
  • Press the mixture firmly into the base of the tin using the back of a spoon.
  • Spread the base with the raspberry jam.
  • For the topping, cream the butter, sugar and vanilla essence until fluffy.
  • Add the egg and fold in the coconut and flour.
  • Sprinkle over the jam but careful not to press the topping onto the base.
  • (It just looks better when baked) Bake for about 20 minutes.
  • Allow to cool at room temperature then chill overnight.
  • Reviews

  • “This tasted great Susie-it would have been 5 stars except the base was just a bit too crumbly-next time I might reduce the amount of biscuits to 200gms.I found the jam a bit difficult to spread so I warmed it up in the microwave.A lovely slice,thanks for the recipe.”