Raspberry and coconut slice

Our raspberry and coconut slice is the ultimate café favourite – delicious biscuit base with a raspberry jam filling and deliciously sweet coconut topping! It’s scrumptious and very easy to make. Unlike the popular New Zealand Louise cake, the topping for this raspberry and coconut slice is a little different. Not to be confused with a Louise cake which is very similar. We have a recipe for a Louise cake too.

  • Prep Time

    10 Minutes
  • Cook Time

    35 Minutes
  • Serves

    16 People


  • 1½ cups plain flour
  • 100g butter, chilled and cut in cubes
  • 1 teaspoon vanilla essence
  • 2 tablespoons caster sugar
  • 1 pinch sea salt
  • 1 pinch baking powder
  • 1 egg

for the topping

  • 1 cup desiccated coconut
  • 1½ cups shredded coconut
  • 1/3 cup caster sugar
  • 2 eggs, lightly beaten
  • ½ cup good quality raspberry jam

You'll Need

  • Multix Bake
  • 1 large Multix Freezer bag
  • Multix Alfoil


  1. Preheat the oven to 170ºC.
  2. Place the plain flour, chilled butter, sugar, salt and baking powder in a large bowl and rub in until the mixture resembles coarse breadcrumbs. Mix 1 egg, vanilla and water together and pour slowly over the “breadcrumbs” then kneed until a ball of dough forms. Alternatively, if you have a food processor, add all the ingredients and blitz till the dough forms.
  3. Lay a sheet of Multix Bake onto a bench top or large board and transfer the dough to the centre of the baking paper. Cover with another sheet of bake and roll the dough out to roughly fit the slice tray. Lift the dough between the two slices of bake and transfer to a 20 x 30cm slice tin, push the dough through the top layer of bake into the corners and edges of the tin, when the base of the tin is well covered, remove the top layer of bake (you leave the bottom layer to stop the slice sticking to the tray). Spread the dough evenly with raspberry jam. In a Multix Freezer Bag, add all the topping ingredients, seal the bag and massage to combine everything really well. Spread the coconut mix in an even layer over the jam. Place in the oven, cover with a sheet of bake (to stop the top cooking too fast) and bake for about 35 minutes or until the top is golden and the base is crisp and cooked through. Remove from the oven and allow to cool in the tin for at least 15 minutes, before cutting in squares and cooling thoroughly on a cake rack.

Tip: When ever you roll out soft, very short or enriched pastry, try rolling it between 2 layers of Multix Bake you’ll find it far makes it easier to handle.