Raspberry Coconut Slice

I get the most requests for Coconut Raspberry Slice at work.  It’s a favourite of one of my old managers, so I make it at least once a year.  This time though, it was requested by a work mate who was willing to pay for the ingredients of this and another slice of my choosing, for her colleague’s going away morning tea.  I’m always looking for any excuse to try out new recipe, so if it isn’t costing me a thing, why not?

Coconut Raspberry Slice

90 g butter, at room temperature
½ cup caster sugar
1 egg
⅓ cup self raising flour
⅔ cup plain flour

½ cup raspberry jam, warmed

2 eggs, extra
⅓ cup caster sugar, extra
2 cups desiccated coconut

Preheat oven to 190C. Line base of a 20x30cm lamington pan with baking paper.

Using an electric mixer, cream butter until pale. Then gradually beat in sugar until light and fluffy. Beat in egg thoroughly. Fold in sifted flours until combined. Spread mixture onto base of prepared pan, smoothing top. Top with a thin layer of warmed jam.

Lightly whisk extra eggs. Whisk in extra sugar and coconut. Spoon coconut mixture over jam as evenly as possible.

Bake for 40 minutes, or until golden brown. Set aside to cool in pan completely. Cut into squares to serve.


Lamington Cupcakes

Cupcakes.  Who doesn’t love cupcakes?
The original recipe stated it made 12 cupcakes, so I doubled it and somehow ended up 36 cupcakes.  Which turned out to be a handy thing as I took some to a friend’s birthday and gave the rest to my best friend as an apology for my drunken behavior.
I was almost halfway through decorating the cupcakes when the lovely @Lilylauren suggested I fill them with jam.  Warmed jam + piping bag ended up being pretty messy but certainly made them much yummier!
The recipe below should make up to 18 cupcakes

Lamington Cupcakes

250 g butter, at room temperature, chopped
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups self raising flour
1 tablespoon cocoa powder

100 g dark chocolate, chopped
1 tablespoon butter
⅓ cup thickened cream
125 g butter, softened, chopped
½ cup icing sugar

200 g shredded coconut
3 tablespoons strawberry jam, warmed

Preheat oven to 160C. Line a 1/3 cup-capacity cupcake pan with patty cases.

In a medium bowl beat butter, sugar and vanilla extract together until light and fluffy with an electric mixer. Beat in eggs, one at a time, until well combined.

Alternately, mix flour and cocoa powder sifted together and milk, into the batter, stirring until combined.

Add heaped tablespoonsful of mixture to the prepared patty cases. Bake for 18 – 20 minutes until risen and firm to the touch. Allow to cool in the pan for 5 minutes, before transferring to a rack to cool completely.


Combine chocolate and tablespoon of butter in a small saucepan over a low heat. As mixture begins to melt, add cream slowly, stirring constantly, until mixture thickens. Remove from heat and allow to cool.

Add remaining butter to a small bowl and sift over icing sugar. Using an electric mixer beat until light and fluffy. Add cooled chocolate mixture to icing and beat until well combined.

Cut tops from cupcakes. Add warmed jam to a piping bag and pipe into cupcakes. Place tops over jam and spread thickly with chocolate icing. Place shredded coconut in a shallow dish and roll each cupcake in coconut to coat.