This slice was really hard to photograph in a way that would showcase its true beauty. So you’re just going to have to take my word for it when I say… this coconut raspberry slice is perfection.
Coconut raspberry slice is something I remember fondly. It was always my favorite treat from the bakery when I was kid. For some reason, I had almost forgotten about this fine piece of slice, but then it randomly entered my brain over the weekend.
I immediately set out to find a vegan recipe for it, but there really didn’t seem to be much around that truly captured the slice I knew and love from my childhood. So I took a stab at it… and hooo boy is it a good one. This little slice will surely be a regular in our house going forward.
It has a lovely biscuity base, a layer of tart raspberry jam and then it’s topped off with the best part… a fluffy, marshmallow-like coconut layer with a bit of a crispy top. I mean, look at that photo below… it’s just so, so dreamy. And the coconut to biscuit ratio is pretty bang on if you ask me!
I may be slightly biased, but I think it’s a real crowd-pleaser. Give it a go and let me know how you get on in the comments below.
Coconut Raspberry Slice
Makes 12 Slices
Ingredients
For the base:
250g Plain Flour
120g Caster Sugar
125g Vegan Butter
1 Flax Egg – 1tbsp Flaxseed mixed with 2.5tbsp water
1tsp Vanilla Extract
For the topping:
160g Raspberry Jam
4tbsp Aquafaba (Chickpea Brine)
120g Caster Sugar
200g Desiccated Coconut
Method
- Preheat oven to 180 degrees celsius. Grease and line a 10″ x 8″ baking tray.
- In a small bowl, combine 1tbsp Flaxseed with 2.5tbsp water and set aside for 10 minutes to make a flax egg.
- In a large bowl, process flour, butter, sugar together. Use your fingertips to pinch the mixture until you have a breadcrumb texture.
- Add vanilla extract and flax egg to the large bowl and mix until you form a dough.
- Press the dough into your prepared baking tray and then bake in the oven for 20 minutes or until turning golden and firm to the touch.
- Remove from the oven and spread the jam over the top.
- In a bowl, whisk the aquafaba until you have a fluffy, white mixture. A few minutes with an electric whisk should do it.
- Add the sugar to the aquafaba slowly, while continuing to whisk.
- Fold the coconut into the aquafaba mixture until everything is combined well.
- Spoon the coconut mixture on top of the jam and bake in the oven for 20-25 minutes until the coconut is starting to turn golden.
- Remove from the oven and allow to cool completely in tin before slicing.
Ready for Pinning!
