This slice has three distinct layers, and each one stays true to its texture after baking. The spelt base is short and slightly crumbly. The raspberry jam is tart enough to cut through the sweetness above it. The coconut topping sets firm but still has a soft chew in the centre.
Spelt flour works well here because it absorbs fat evenly, which keeps the base from turning greasy or dense. It also has a mild nuttiness that pairs cleanly with coconut.
You can use a good-quality shop-bought raspberry jam or make a quick one from frozen raspberries. Both work. What matters is that the jam layer is thick enough to stay visible between base and topping.
The slice cuts neatly when fully cooled, which makes it good for packed lunches, afternoon tea, or a bake-sale tray. It also holds well in the fridge for several days.
Why You’ll Love This Recipe
- Spelt base has a nutty flavour plain flour lacks
- Three distinct layers stay separate after baking
- Keeps fresh for four days without drying out
- Freezes well, sliced and wrapped individually
Ingredient Notes
- white spelt flour: White spelt gives a lighter, crisper base than wholemeal spelt. You can use wholemeal spelt but the base will be slightly denser and more crumbly.
- unsalted butter: Cold butter rubbed into the flour gives a short, biscuit-like texture. If you need a dairy-free version, use solid coconut oil or a firm vegan block butter.
- raspberry jam: A thick, high-fruit jam with visible pieces works best. If the jam is very runny, warm it gently and stir in a teaspoon of cornflour before spreading.
- desiccated coconut: Fine or medium desiccated coconut both work. Toasted coconut chips make a more textured topping if you prefer a crunchier finish.
- egg: One egg binds the coconut topping so it holds its shape when sliced. For an egg-free version, mix 1 tbsp ground flaxseed with 3 tbsp water and rest for 5 minutes before using.
- caster sugar: Caster sugar dissolves quickly into the coconut mixture. Golden caster sugar adds a faint caramel note that works well with the raspberries.
Spelt Raspberry Coconut Slice
Description
Wholegrain spelt flour gives the shortbread base a nutty depth that plain flour can't match, while a sharp raspberry layer balances the sweet coconut topping.
Ingredients
Spelt Base
Raspberry Layer
Coconut Topping
Instructions
Prepare
- Heat the oven to 180 C / 350 F. Line a 20 x 20 cm square baking tin with baking paper, leaving an overhang on two sides.
- Combine the spelt flour, caster sugar, and salt in a mixing bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs with no large butter pieces remaining.
Base
- Tip the spelt mixture into the lined tin and press it down firmly with the back of a spoon or your fingers until even and compact.
- Bake the base for 10 minutes until just set and lightly golden at the edges. Remove from the oven and set aside while you prepare the topping.
Topping
- In a clean bowl, mix the desiccated coconut, caster sugar, melted butter, vanilla extract, and beaten egg together until the coconut is evenly coated.
- Spread the raspberry jam in an even layer over the warm par-baked base, reaching right to the edges.
- Spoon the coconut mixture over the jam layer and spread gently with an offset spatula until it covers the jam completely and sits in an even layer.
Bake and Cool
- Return the tin to the oven and bake for 15 minutes until the coconut topping is golden brown across the surface.
- Remove from the oven and score lightly with a sharp knife to mark 16 squares while still warm. Leave to cool completely in the tin, at least 45 minutes.
- Lift the slice out using the baking paper overhang and cut along the score lines into 16 pieces.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 7g35%
- Cholesterol 28mg10%
- Sodium 25mg2%
- Potassium 95mg3%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g8%
- Sugars 13g
- Protein 3g6%
- Vitamin A 180 IU
- Vitamin C 1 mg
- Calcium 12 mg
- Iron 1 mg
- Vitamin D 10 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.05 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 12 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 65 mg
- Magnesium 18 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Par-bake the spelt base for exactly 10 minutes before adding jam to avoid a soggy centre.
- Use jam at room temperature for easier spreading without tearing the par-baked base.
- Do not over-mix the coconut topping - stir just until the egg coats the coconut evenly.
- Score the slice lightly with a knife while still warm to guide clean cuts once cooled.
- Rest the finished slice in the tin for a minimum of 45 minutes before removing and slicing.
