Go Back Email Link
Coconut and Raspberry Easter Slice

Coconut and Raspberry Easter Slice

Print Recipe Pin Recipe
Cook Time 28 minutes

Ingredients
  

For the base:

  • 1/2 cup 115 g unsalted butter, softened
  • 1/3 cup 70 g granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups 160 g all-purpose flour
  • 1/4 teaspoon fine salt

For the raspberry layer:

  • 2/3 cup 200 g raspberry jam or preserves
  • 1 teaspoon lemon zest optional, brightens the flavor

For the coconut topping:

  • 2 large egg whites
  • 1/2 cup 100 g granulated sugar
  • 1 3/4 cups 150 g unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Easter finish (optional):

  • 1/2 cup mini chocolate eggs or pastel sprinkles
  • Melted white or dark chocolate for drizzling

Instructions
 

  • Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting.
  • Make the base. Beat butter and sugar until creamy, about 1–2 minutes.
  • Mix in egg yolk and vanilla. Add flour and salt, and stir until a soft, crumbly dough forms.
  • Press and pre-bake. Press the dough evenly into the pan. Prick lightly with a fork.
  • Bake for 12–14 minutes, until set and just turning pale gold at the edges.
  • Spread the jam. Warm the jam slightly if needed so it spreads easily. Stir in lemon zest. Gently spread an even layer over the warm base.
  • Mix the coconut topping. In a bowl, whisk egg whites with sugar, vanilla, and a pinch of salt until frothy.
  • Fold in shredded coconut until evenly coated.
  • Add the topping. Sprinkle the coconut mixture over the jam in loose handfuls. Lightly pat it down so it adheres, but don’t compress too firmly—airy topping equals better crunch.
  • Bake to golden. Return to the oven for 22–28 minutes, until the coconut is golden brown with deeper edges and the center feels set.
  • Optional Easter touch. While still warm, press mini chocolate eggs into the top. Cool completely in the pan.
  • Finish and slice. Lift out using the parchment.
  • Drizzle with melted chocolate if using. Slice into 12–16 bars with a sharp knife, wiping between cuts for clean edges.