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Old-Fashioned Raspberry and Coconut Slice Recipe

We have a very good friend, Andrew, who is not just our friend but he is also our “fix-it” guy. Like, this guy can fix ANYTHING. He’s a mechanic-welder type person by trade but there is nothing he can’t build or repair. Like, last year in the middle of a very rainy week in winter my dryer stopped working. Dryers aren’t even very expensive and I’d had this one for a while so I was resigned to buying a new one but then I mentioned it to Andrew. He came over, got a screwdriver, took it off the wall, took it home and worked out what was wrong with it, ordered the part from ebay and had it back on my wall 3 days later. And all I paid for was the part. That’s what kind of friend he is. So I like to keep him happy. In food. And I’ve made him a ton of fruitcakes and he’s loved them. And then one day he casually, quietly mentioned that his mum used to make Raspberry Slice when he was a kid. I took that to be a hint so I researched what is actually a little bit of an old fashioned slice but oh. my. gawd. It is good. Sensationally good. And easy. A crunchy biscuit base, raspberry jam and a crunchy coconut topping. It may not sound earth shatteringly amazing but trust me. Make this. This is all Andrew asks for now. (and his wife ate 3/4s of the first one too, and he wasn’t happy so I had to make it twice in 2 days).

Raspberry and Coconut Slice

Old-Fashioned Raspberry and Coconut Slice Recipe


  • 2 cups plain flour
  • 1 cup caster sugar, divided
  • 125g (1/2 cup) butter, chilled, cubed
  • 3 eggs (divided)
  • 1 tsp vanilla essence
  • 3/4 cup raspberry jam
  • 2 cups dessicated coconut


  1. Pre-heat oven to 180C (160C fan-forced, 350F). Line a 3cm deep, 24 x 29.5cm base lamington pan.
  2. Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.
  3. Press dough into base of prepared pan.
  4. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.
  5. Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam.
  6. Bake for 25 minutes, or until golden.
  7. Cool completely in pan. Cut into pieces.
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pink post it note recipe blogger CarolynCarolyn started her blog just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.



Jolene enjoys writing, sharing and connecting with other like-minded women online – it also gives her the perfect excuse to ignore Mount-Washmore until it threatens to bury her family in an avalanche of Skylander T-shirts and Frozen Pyjama pants. (No one ever knows where the matching top is!) Likes: Reading, cooking, sketching, dancing (preferably with a Sav Blanc in one hand), social media, and sitting down on a toilet seat that one of her children hasn’t dripped, splashed or sprayed on. Dislikes: Writing pretentious crap about herself in online bio’s and refereeing arguments amongst her offspring.

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