You probably have childhood memories of baking this classic slice with your grandparents and it’s still as delicious and easy to make as ever! Coconut and raspberry jam slice will be a hit with the whole family and is the perfect pint-sized treat to pop in the picnic basket for an afternoon at the park. 

Method

1. For the base: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 20 cm | 8" square cake tin with greaseproof paper.

2. In a large mixing bowl, whisk together the icing sugar, flour, and desiccated coconut. Stir in the metled butter until the mixture resembles wet sand. Turn out into the tin and pack down flat with the back of a tablespoon.

3. Bake until dry and set, about 10-12 minutes. Remove to a wire rack.

4. For the topping: Spread the jam over the warm base. In a mixing bowl, whisk together the egg, sugar, and almond extract. Add the shredded coconut, whisking to combine.

5. Spoon the topping over the jam, spreading it out as evenly as possible.

6. Bake until golden-brown on top, about 12-15 minutes. Remove from the oven to a wire rack to cool completely before slicing and serving.

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Ingredients

• 65 g | 1/2 cup icing sugar
• 140 g | 1 cup plain flour
• 70 g | 3/4 cup desiccated coconut
• 120 g | 1/2 cup unsalted butter, melted
• 150 g | 1/2 cup raspberry jam

• 1 large egg
• 60 g | 1/4 cup caster sugar
• 1/2 tsp almond extract
• 100 g | 1 1/2 cups shredded coconut