1️⃣ Preheat & Prep
Preheat oven to 350°F (180°C).
Line a 9x9-inch (23x23cm) baking pan with parchment paper, leaving overhang for easy removal.
2️⃣ Make the Shortbread Base
In a food processor (or by hand), mix flour, sugar, and cold butter until crumbly.
Add vanilla extract and pulse until dough starts to clump.
Press firmly into the prepared pan and bake for 15 mins until lightly golden.
3️⃣ Add the Raspberry Jam Layer
Let the base cool slightly, then spread raspberry jam evenly over the top.
4️⃣ Prepare the Coconut Topping
In a bowl, whisk eggs, sugar, melted butter, and vanilla.
Stir in shredded coconut until fully coated.
Sprinkle over the jam layer, pressing lightly to adhere.
5️⃣ Bake to Golden Perfection
Return to oven for 20-25 mins until the coconut is golden and crisp.
Cool completely in the pan before slicing into squares.
Pro Tips for the Best Coconut Slice
🔹 Use good-quality jam – Thicker jam prevents a soggy base.
🔹 Toast the coconut first for extra flavor (optional but delicious!).
🔹 Chill before slicing – Cleaner cuts when fully cooled.
🔹 Customize it! Swap raspberry for apricot, blackberry, or lemon curd.
Serving & Storage Tips
☕ Pair with: A hot cup of Earl Grey or coffee for the ultimate tea-time experience.
🎁 Gift idea: Stack slices in a cookie tin with parchment between layers.
📅 Storage: Keep in an airtight container for up to 5 days (if they last that long!).
Final Thoughts: A Timeless Treat!
This Raspberry Jam Coconut Slice is a simple yet showstopping bake that brings joy with every bite. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and endlessly adaptable.
Will you try this classic? Let us know in the comments! And if you love easy slice recipes, don’t miss our [Lemon Bars] or [Chocolate Caramel Slice] next!