Coconut, raspberry and peanut Slice | Recipes

This coconut slice recipe is a twist on a class lunchtime favourite.

Coconut, raspberry and peanut slice

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 20 slices
Coconut, raspberry and peanut silce



  • 150g Wholemeal self-raising flour
  • 25g Desiccated coconut
  • 50g Ground almonds
  • 100ml Coconut oil, melted
  • 3 tbsp Smooth peanut butter
  • 100g Soft brown sugar
  • 400g Raspberry jam


  • 80g Desiccated coconut
  • 75g Shredded coconut
  • 2 free range egg whites
  • 75g Golden caster sugar

How to prepare a coconut, raspberry and peanut slice

The base

  1. Preheat the oven to 180°C (350°F). Place the flour, coconut oil, desiccated coconut, brown sugar, peanut butter and ground almonds in a large bowl and mix until combined.
  2. Using the back of a spoon, press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.
  3. Cook for 15 minutes or until golden brown.
  4. Spread the jam over the cooked base.

The topping

  1. Place the desiccated and shredded coconut, egg whites and caster sugar in a medium bowl and mix until combined.
  2. Sprinkle the mixture over the jam and cook for 12–15 minutes or until golden brown.
  3. Set aside in the tin to cool completely before slicing to serve.