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Spelt Raspberry Coconut Slice

Spelt raspberry coconut slice cut into squares on a white plate showing golden coconut topping and red jam layer

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
Spreading desiccated coconut topping over raspberry jam on a par-baked spelt base in a lined square tin

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.
Two squares of spelt raspberry coconut slice on a white plate served with a cup of black tea
Prep Time 15 mins
Cook Time 25 mins
Rest Time 45 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 16
Estimated Cost: 0.55
Calories: 185
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), High Fiber, Vegetarian
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
  • 200 g white spelt flour
  • 100 g unsalted butter, cold and cubed
  • 50 g caster sugar
  • 1 pinch pinch of fine salt
    • Raspberry Layer
  • 180 g raspberry jam, thick (about 5 heaped tbsp)
    • Coconut Topping
  • 150 g desiccated coconut
  • 80 g caster sugar
  • 1 egg, large (lightly beaten)
  • 40 g unsalted butter, melted
  • 1 tsp vanilla extract
Instructions
    Prepare
  1. 1
    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.
  2. 2
    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.
    3. Base
  3. 3
    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.
  4. 4
    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.
    5. Topping
  5. 5
    In a clean bowl, mix the desiccated coconut, caster sugar, melted butter, vanilla extract, and beaten egg together until the coconut is evenly coated.
  6. 6
    Spread the raspberry jam in an even layer over the warm par-baked base, reaching right to the edges.
  7. 7
    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.
    8. Bake and Cool
  8. 8
    Return the tin to the oven and bake for 15 minutes until the coconut topping is golden brown across the surface.
  9. 9
    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.
  10. 10
    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.
Keywords: spelt raspberry coconut slice, spelt baking, coconut slice recipe, raspberry slice, wholegrain bake, spelt flour dessert

Equipment

  • 20 x 20 cm square baking tin
  • mixing bowls
  • pastry cutter or fingertips
  • offset spatula or back of a spoon
  • baking paper
  • wire cooling rack

Tips

  • Press the spelt base firmly and evenly into the tin so it bakes at a consistent thickness.
  • Par-bake the base for 10 minutes before adding jam to prevent a soggy bottom layer.
  • Spread the raspberry jam in an even layer reaching the edges to keep each slice consistent.
  • Let the slice cool completely in the tin before cutting, at least 45 minutes, for clean edges.
  • Line the tin with baking paper and leave an overhang on two sides for easy removal.

Variations

  • Swap raspberry jam for sour cherry or blackcurrant jam for a deeper, less sweet flavour.
  • Add 50 g of white chocolate chips into the coconut topping before baking for extra richness.
  • Use a mix of half spelt and half oat flour in the base for a more textured, slightly chewy crumb.

Storage and Reheating

Store the slice in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The coconut topping stays firm either way.

To freeze, cut into individual portions and wrap each one in baking paper, then place in a freezer bag. The slice keeps well frozen for up to 2 months.

Thaw individual pieces at room temperature for about an hour. There is no need to reheat - the texture is best at room temperature.

Serving Suggestions

Serve the slice cut into fingers or squares alongside a pot of black tea or a flat white. The tartness of the raspberry layer pairs well with the bitterness of a strong brew.

For a simple dessert plate, add a spoonful of thick Greek yoghurt and a few fresh raspberries on the side. The yoghurt cuts through the sweetness cleanly.

The slice also works on a sharing board with other baked goods for afternoon tea or a casual gathering. It holds its shape at room temperature for several hours, which makes it easy to plate ahead.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-raspberry-coconut-slice/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!