An old fashioned favourite – raspberry coconut slice

When the going go mad, the cooking goes comfort. This is another from my trusty bible – Campion & Curtis in the kitchen.

Raspberry coconut slice

  • 90g butter
  • 90g caster sugar
  • 1 egg
  • 60g SR flour
  • 90g plain flour


  • 2 eggs
  • 75g caster sugar
  • 180g desiccated coconut
  • 125ml raspberry jam
  1. preheat oven to 180C
  2. For the base cream butter and sugar, add egg.
  3. Add flours then spread mixture in a lined lamington tin
  4. Bake for 15-20mins or until golden brown
  5. For the topping beat eggs, sugar and coconut
  6. To put together remove baked slice from oven then spread with jam
  7. Spread with the coconut topping and bake for a further 20 mins
  8. Cool in tin, slice into 12 squares