Raspberry Coconut Slice

A classic combination, Raspberry Coconut Slice is a truly mouth-watering treat. Each bite is a perfect balance of sweet and tangy flavors.


  • 1 cup self-raising flour
  • 3⁄4 cup sugar (less sugar: 1/2 cup maple syrup)
  • 1 cup coconut
  • 125gm butter melted (dairy free: d/f margarine)
  • 2 eggs (egg free: 2tbs chia seeds mixed with 2tbs water)
  • 1 tsp vanilla extract
  • 1⁄2 cup milk (Dairy free: coconut or oat milk)
  • 1 & 1⁄2 cups of fresh or frozen raspberries


Preheat your oven to 180c and grease your slice tray.

In a large bowl, mix together flour, sugar, coconut and melted butter and mix well.

In another bowl, beat the 2 eggs then add milk and vanilla.

Now add the egg mixture to the dry mixture and combine using a wooden spoon. Fold in the raspberries.

Pour into slice tray and smooth out the top, now pick up the tray off the bench a couple of centimetres and drop it onto the bench. (This helps keep the raspberries to the top and not stuck to the bottom as it bakes. Now bake for 20-25 minutes.

Cut when completely cooled.