Spelt Raspberry Coconut Slice

Spelt Raspberry Coconut Slice

Any Australian may remember your aunt, mum or granny making this for a family gathering. Yes, a much-loved classic Australian treat (my NZ friends claim it's their recipe), which is not only easy to make, it tastes good. With a crisp coconut topping, juicy raspberry centre and crunchy biscuit base. I have swapped out the plain flour to use Spelt flour when I wanted a wheat-free treat, so if you prefer an alternative healthy treat try this option. There are only 7 ingredients in this slice recipe.

Spelt flour is a good source of fibre. The texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour.


  • 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  


  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.