Old Fashioned Raspberry Coconut Slice

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My raspberry coconut slice is a nostalgic traybake with a shortbread base, raspberry jam filling and desiccated coconut topping. It's great for sharing with friends and family, and it's surprisingly easy to make!

pieces of raspberry and coconut slice on a white surface

If you've never tried raspberry coconut slice, you need to try this recipe! This is an ICONIC old-fashioned British traybake that I've loved for decades, and I just know that you're going to love it too!

Unlike my jam and coconut sponge, this one has a shortbread(ish) cookie base. It's topped with lots of raspberry jam then finished off with a chewy desiccated coconut topping. Out of everything I baked in February, this is the one that got gobbled up the fastest by the kids AND the adults in my family! Let me show you how to make it...

Grab your ingredients

Here's everything you'll need for this retro traybake:

Flour: Use plain flour for this recipe as we want the cookie base to be short and crumbly, not super cakey.
Butter: Use it straight from the fridge, cut up into cubes, for best results.
Sugar: I recommend caster sugar if you have it, as it dissolves more easily into the fats, creating a better texture when you bite into it.
Vanilla extract: For flavour in the biscuit base.
Eggs: I used one egg in the base (which is why I said it's shortbreadish) and one egg in the topping. Medium eggs are best.
Raspberry jam: Use any raspberry jam that you like here; it doesn't matter too much. Make sure to give it a good stir before you spread it onto the shortbread, which will make it easier to spread around.
Desiccated coconut: For the topping. I recommend regular desiccated coconut for a good texture, not the superfine kind.

Equipment

8x8-inch tin: I recommend using this size if you want to ensure the baking time stays the same. A 9x9-inch tin will work for slightly thinner slices if you reduce the baking time by 5 minutes or so. You can also use my cake pan converter tool to adjust the recipe to fit any other tin sizes.
Baking paper: To line your tin with. Leave a bit hanging over each of the edges so the jam doesn't get stuck to the sides.
Mixing bowls: A large one to mix the base ingredients and a small one for the topping.
Utensils: You'll need a wooden spoon plus a couple of smaller spoons for mixing and measuring, scissors to cut your baking paper, and a sharp knife for slicing the traybake.

overhead image of raspberry jam coconut slice

How to make raspberry coconut slice step-by-step

Step 1: Start by lining an 8x8-inch tin with baking paper and preheating your oven to 160°C (or 140°C if you're using a fan oven).

Step 2: Next, let's make the shortbread base. Pour 180g of plain flour into a large bowl, then rub in 90g of cold, cubed butter, until you have a mixture that resembles breadcrumbs.

Step 3: Add 70g of caster sugar to the flour/butter mixture then mix briefly to combine.

Step 4: Crack one medium egg into the bowl with 1 teaspoon of vanilla extract. Mix with a wooden spoon until it starts to stick together, then use your hands to press everything into a ball of dough.

Step 5: Press the dough into the bottom of your tin, making it as even as you can. You can smooth over it with some baking paper to get rid of any fingerprint marks.

Step 6: Bake the shortbread base in the oven for 15-20 minutes, until the edges are starting to turn golden.

Step 7: Transfer 250g of raspberry jam into a bowl and mix it well to get rid of any lumps. Then spread it evenly over the shortbread base.

Step 8: Finally, let's make the coconut topping. Add 100g of desiccated coconut to a bowl then stir in 1 medium egg and 60g of caster sugar. Keep mixing until everything is well combined and the coconut is evenly coated.

pressing coconut topping on top of the jam

Step 9: Spoon the coconut on top of the jam in the tin then bake the whole thing for a further 20-25 minutes, until the coconut is golden all over.

Step 10: Leave to cool, then cut it into slices and enjoy!

Tips for success

Smooth over the dough in the tin with some baking paper before you bake it, to get rid of any unsightly finger marks.
The shortbread should be golden at the edges but not golden all over. If you bake it for too long, it will be dry and crumbly when you try to cut it.
Mix the jam well before you spread it onto the shortbread. This will prevent large lumps from tearing the shortbread when you're trying to spread it.
Let the traybake cool to room temperature before you remove it from the tin, to prevent breakage.

FAQs

How long does raspberry coconut slice last?

This will keep well in an airtight container for around 4 days. I recommend storing it in a cool, dry place such as your kitchen cupboard.

Can I freeze this recipe?

Yep! This can be frozen either in slices or as an entire slab. Just pop them into airtight containers or wrap them tightly with tinfoil and freeze for up to 3 months. Defrost at room temperature on a plate for an hour or two and enjoy straight away.

Can I use strawberry jam?

Yes, although it is traditionally raspberry coconut slice, any type of jam will work well. Feel free to get creative!

two triangles of raspberry coconut slice in a stack

More old school traybakes:

I hope you like my take on raspberry coconut slice! If you make it at home, please leave a rating a comment below to let me know what you think. Enjoy!