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.
Equipment
- Baking Sheet Line with parchment paper
- Mixing bowls
- 8x8 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 8x8 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.