Easy Aussie Raspberry Coconut Slice with Spelt Flour

Sue Maree P -

This easy Aussie-style raspberry coconut slice is a nostalgic favourite—soft, sweet, and topped with golden toasted coconut. I make mine with spelt flour, but feel free to swap in regular plain flour or your favourite gluten-free blend. Use any jam you love! This simple raspberry coconut slice recipe is perfect for sharing at family gatherings or afternoon tea. A beloved Sue Maree P recipe, it's always a hit with friends.

Takes prep. = 15 minutes
Bakes = base 20 minutes and 25 minutes
Makes = 16-20 squares
Tin = 20 cm square baking tin or slice tray


Ingredients

  • Spelt Flour – 200g
  • Castor Sugar – 150g
  • Chilled and cubed unsalted butter – 125g
  • Large eggs – 3
  • Vanilla extract – 1 teaspoon
  • Raspberry Jam (I love Bonne Maman)– 250g
  • Desiccated coconut – 200g

Method

  1. PREHEAT oven to 170˚C fan and grease and line a 3cm deep, square baking tin 20cm.
  2. MIX the flour, 1/2 cup sugar and butter to resemble breadcrumbs. I use my stand mixer to make it easier. You could also use a handheld electric beater, use a large wooden spoon or mix with your hands.
  3. ADD – 1 whole egg and vanilla. Process to form a dough.
  4. PRESS dough into base of prepared pan.
  5. BAKE – until golden for 15 to 20 minutes.
  6. SPREAD – jam over warm base.
  7. WHISK – remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam.
  8. BAKE – 25 minutes, or until golden.
  9. COOL completely in the tine before cutting into about 16-20 squares.

Sue Maree P Baking Tips

  • FLOUR – swap out the Spelt flour for regular flour or gluten free flour. This recipe could also work with buckwheat flour.
  • BUTTER – try freezer chilled non-dairy butter, I haven't made this recipe using this but I am sure it would work.
  • RASPBERRY JAM – could be swapped out for your favourite flavoured jam.