Why You’ll Love This Raspberry Coconut Slice (Old-School Bakery Style)

Hey there, baking buddies! Are you ready to transport yourself back to the golden age of bakery counters, where the aroma of freshly baked goods filled the air and every slice was a little slice of heaven? Then get ready, because this Raspberry Coconut Slice is about to become your new obsession. This isn’t just any coconut slice; this is an *old-school bakery style* masterpiece, brimming with that irresistible combination of sweet, tangy, and perfectly textured goodness that only a classic recipe can deliver.

Imagine biting into a buttery, melt-in-your-mouth shortbread base, followed by a vibrant layer of homemade raspberry jam that bursts with fruity flavor. Then, the star of the show: a fluffy, coconutty meringue topping that’s both light and incredibly satisfying. The texture is simply divine – a delightful contrast between the crisp shortbread, the luscious jam, and the airy meringue. You’ll taste the quality of the ingredients in every bite, a reminder of simpler times and simpler pleasures.

What makes this recipe especially appealing? It’s surprisingly quick and easy to make! No fancy techniques or hard-to-find ingredients are required. Just simple, everyday items that combine to create something truly extraordinary. It’s the perfect treat for a weekend baking project, a special occasion, or simply a well-deserved sweet reward after a long day. Trust me, your taste buds (and your friends and family!) will thank you.

What You’ll Need

This recipe uses simple, readily available ingredients to create a truly unforgettable treat. Here’s what you’ll need to gather before you begin your baking adventure:

All-purpose flour (1 cup): Provides the structure for our delightful shortbread base. Makes sure it’s nice and light and fluffy.
Icing sugar (1/4 cup): Adds a touch of sweetness and helps create a tender crumb in the shortbread.
Cold butter (1/2 cup, cubed): Essential for a flaky and tender shortbread. Make sure your butter is truly cold for the best results!
Raspberry jam (1/2 cup): The star of the jammy layer. Use a good quality raspberry jam for the best flavor.
Large egg whites (2): Form the base of our light and airy meringue topping. Ensure they are room temperature.
Caster sugar (1/2 cup): Sweetens the meringue and helps create its signature glossy texture.
Desiccated coconut (1 cup): Adds that classic coconutty flavor and texture to the meringue.
Almond extract (1/2 tsp, optional): Enhances the overall flavor profile with a subtle nutty note. This is completely optional but highly recommended!

Step-by-Step Instructions

Let’s get baking! Follow these simple steps to create your own delicious Raspberry Coconut Slice:

Prepare the shortbread base: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour and icing sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs. Press the mixture firmly into the bottom of a greased 8×8 inch baking pan. Bake for 15-20 minutes, or until lightly golden. Let it cool completely.
Spread the raspberry jam: Once the shortbread base is completely cool, spread the raspberry jam evenly over the surface. This layer adds a wonderful tartness to contrast the sweetness of the meringue. A smooth, even layer is key!
Whip the meringue: In a clean, grease-free bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, beating until stiff, glossy peaks form. Gently fold in the desiccated coconut and almond extract (if using). Don’t overmix – a few gentle folds are all you need to incorporate the ingredients. The meringue should remain light and airy.
Top and bake: Spread the meringue evenly over the raspberry jam layer. Try to get a smooth, even top. Bake for 20-25 minutes, or until the meringue is lightly golden brown and firm to the touch. A slight browning on the meringue adds a nice visual appeal.
Cool and cut: Let the slice cool completely in the pan before cutting into squares. This allows the meringue to set completely and prevents it from crumbling.

Tips for Success

Here are a few helpful hints to ensure your Raspberry Coconut Slice turns out perfectly every time:

Cold butter is key: Using cold butter is crucial for creating a flaky and tender shortbread base. Make sure your butter is straight from the fridge.
Don’t overmix the meringue: Overmixing the meringue can deflate it, resulting in a less airy and less appealing texture. Gently fold the ingredients together.
Watch the baking time: Oven temperatures can vary, so keep a close eye on your slice during baking. Start checking for doneness around the 20-minute mark.
Let it cool completely: Allowing the slice to cool completely before cutting is essential to prevent the meringue from crumbling. Patience is key here!
Use good quality ingredients: The flavor of your slice will be directly affected by the quality of your ingredients. Opt for good quality raspberry jam and fresh, high-quality coconut.

Variations to Try

Feeling creative? Here are some fun variations to experiment with:

Different jams: Try other fruit jams like strawberry, blackberry, or even apricot for a unique twist.
Chocolate shavings: Add a layer of dark or milk chocolate shavings to the meringue for an extra decadent touch.
Spiced coconut: Incorporate a pinch of cinnamon or nutmeg into the meringue for a warm, spiced flavor.
Lemon zest: Add a teaspoon of lemon zest to the meringue for a bright, citrusy flavor.
Gluten-free version: Replace all-purpose flour with your favorite gluten-free blend.

Storing and Reheating

Store leftover Raspberry Coconut Slice in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight container for up to 2 months. To reheat, simply let it sit at room temperature or microwave for a few seconds. Avoid over-microwaving, which can make the meringue soggy.

Frequently Asked Questions

Here are some commonly asked questions about this delicious recipe:

Q: Can I use a different type of jam? A: Absolutely! Feel free to experiment with other fruit jams like strawberry, blackberry, or apricot. The tartness of the jam will complement the sweetness of the meringue.
Q: How long does the Raspberry Coconut Slice last? A: Stored properly in an airtight container, the slice will last for up to 3 days at room temperature and up to 2 months in the freezer.
Q: Can I make this recipe ahead of time? A: You can bake the shortbread base and the meringue ahead of time and assemble the slice just before serving. This allows for flexibility in your baking schedule.
Q: What if my meringue doesn’t whip up properly? A: Make sure your bowl and beaters are completely clean and grease-free. Room temperature egg whites whip up better than cold ones.
Q: Is this recipe easily adaptable for a larger group? A: Yes! Simply double or triple the recipe to make a larger batch. You might need to adjust baking times slightly.

The Final Word

This Raspberry Coconut Slice is more than just a recipe; it’s a journey back to the simple pleasures of classic baking. The combination of buttery shortbread, vibrant raspberry jam, and light-as-air coconut meringue creates a truly unforgettable treat. It’s the perfect dessert for any occasion, from casual gatherings to special celebrations. So grab your apron, gather your ingredients, and get ready to experience the magic of old-school bakery goodness. Don’t forget to leave a comment below and let me know how yours turned out! And if you love it, please give it a rating – I’d love to hear your thoughts!

Raspberry Coconut Slice (Old-School Bakery Style)

A classic bakery-style slice with a buttery shortbread base, raspberry jam filling, and a delightful coconut topping.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Servings 12 slices

Calories 300 kcal

Equipment

Baking Sheet Line with parchment paper
Mixing bowls
8×8 inch baking pan

Ingredients

Shortbread Base

1 cup all-purpose flour
0.25 cup icing sugar
0.5 cup cold butter cubed

Coconut Topping & Filling

0.5 cup raspberry jam
2 large egg whites
0.5 cup caster sugar
1 cup desiccated coconut
0.5 tsp almond extract optional

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
Combine flour and icing sugar in a bowl. Cut in cold butter until the mixture resembles breadcrumbs.
Press the shortbread mixture into the prepared pan to form an even base.
Spread raspberry jam evenly over the shortbread base.
In a separate bowl, beat egg whites until stiff peaks form. Gradually add caster sugar, beating until glossy.
Fold in desiccated coconut and almond extract (if using) until just combined.
Spread the coconut mixture evenly over the raspberry jam layer.
Bake for 25-30 minutes, or until golden brown. Let cool completely before cutting into slices.

Notes

For a richer flavor, use browned butter in the shortbread base. Store leftovers in an airtight container at room temperature.