Name: Women’s Weekly Vintage Edition: Raspberry coconut slice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Raspberry coconut slice; 90 gram butter; 1/2 cup (110 g) caster sugar; 1 egg; 1/3 cup (50 g) self-raising flour; 2/3 cup (100 g) plain flour; 1/2 cup (125 ml) raspberry jam; Topping; 2 eggs, lightly beaten; 1/3 cup (75 g) caster sugar; 2 cup (180 g) coconut

Women’s Weekly Vintage Edition: Raspberry coconut slice

Sweet and coconuty, we still love this classic recipe; it was made to be enjoyed with a hot cup of tea for a retro treat!

Skip to Recipe

Makes 8

Prep

10M

Cook

40M

Total

50M

Ingredients

Raspberry coconut slice

90 gram butter

1/2 cup (110 g) caster sugar

1 egg

1/3 cup (50 g) self-raising flour

2/3 cup (100 g) plain flour

1/2 cup (125 ml) raspberry jam

Topping

2 eggs, lightly beaten

1/3 cup (75 g) caster sugar

2 cup (180 g) coconut

Method

Raspberry coconut slice

Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spread the mixture over the base of a greased 19 cm x 29 cm rectangular slice pan and bake in a moderate oven for 10 minutes.

To make the topping, combine all ingredients in a medium bowl and mix well.

Spread the hot base with jam, then topping. Bake in a moderate oven for a further 30 minutes or until browned. Cool in pan.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Raspberry coconut slice

Related stories

Subscribe and save up to 38%