Raspberry Jam Coconut Slice.. The classics never get old.

There are some classic recipes that never seem to get old. They continue to be as popular today as the day they were created. The smell that permeates through the house when baking these classics trigger those child-hood memories of visiting Nanna after school or weekends. Welcomed with a warm yet delicate hug, a feeling of unconditional love and a sense of home. Always a freshly baked cake, biscuits or slice on the kitchen bench just incase visitors pop around for a cuppa. It’s amazing how smells connect us with deep emotions and memories something we take a little for granted now a days. As that saying goes we need to stop and smell the roses. Appreciate the little things in life. 

The Jam Coconut Slice is one of those old favourites, keeping it true to its original recipe I’ve only subtly adapted it to make a refined sugar-free recipe with a gluten-free option to make it something for everyone to enjoy without restrictions.

Raspberry Jam Coconut Slice

(RSF)(NF) (GF option)


90g butter (Nuttelex for DF)

4 tbsp rice malt syrup, raw honey or coconut sugar

1 egg

1 cup wholemeal flour, spelt flour (almond flour for GF)

1  1/2  tsp baking powder

1/2 tsp salt

1/2 cup no added sugar natural raspberry jam

Coconut Topping

2 egg whites

2 1/2 cups shredded coconut

1/2 cup rice malt syrup or raw honey


  1. Preheat oven to 180’C line a 20x15cm slice tin with baking paper
  2. Beat butter, rice malt syrup, egg in an electric mixer until combined
  3. Add flour, baking powder and salt mix to make a sticky dough
  4. Spread evenly into lined baking tray
  5. Spread a layer of jam over the top
  6. To make coconut topping, mix together egg whites, coconut and rice malt syrup in a small bowl then spread evenly over the top of the jam
  7. Bake in the oven for 30mins, leave in the tin till completely cool before slicing


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