The easiest raspberry and coconut slice

Boil the kettle and switch on the oven because this yummy slice is the perfect sweet treat to finish the day. Buttermilk and raspberry jam add just the right amount of sweetness to the slice, while the coconut topping creates a lovely nutty finish. Just one tray makes about 16 serves so there’s plenty to go around for everyone. Whip it up in the morning and take it to a social event that day, or keep it fresh in an air-tight container at home for the entire week. Yum!


  • 110g butter, softened
  • 3/4 cup caster sugar
  • 3 eggs
  • 3/4 cup plain flour
  • 1/2 cup self-raising flour
  • 1/3 cup buttermilk
  • 2/3 cup raspberry jam
  • 1 cup desiccated coconut
  • 3/4 cup shredded coconut


1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing 2cm overhang on all sides.

Ad. Article continues below.

2. Using an electric mixer, beat butter and 1/2 cup sugar until light and fluffy. Add 1 egg. Beat until combined. Sift flours over butter mixture. Stir to combine. Stir in buttermilk. Press mixture over base of prepared pan. Spread jam over mixture.

3. Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces. Serve.


If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

Submit your article here