Raspberry jam coconut slice


Raspberry jam coconut slice

Make this jam and coconut slice that the kids will love. Great with a hot cuppa.
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 16 pieces
Calories 300 kcal


  • 2 cups plain flour
  • 1 cup caster sugar
  • 125 grams unsalted butter, chilled, cubed
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup raspberry jam
  • 2 cups desiccated coconut


  • Preheat oven to 180C. Grease and line a 3cm deep , 24cm x 29cmbase lamington tin
  • Combine flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Combine to form a dough.
  • Press dough into base of lamington tin. Bake for 15-20 minutes, or until light golden. Spread the jam over warm base.
  • Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam. Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces. Serve.

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