Coconut raspberry and peanut slice recipe

This coconut slice recipe is a twist on a classic lunchtime favourite.
A coconut, raspberry and peanut tray bake is on white baking parchment. Both are placed on a silver tray. The tray bake is coated in coconut flakes.

Key information

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 20

Recipe difficulty rating: Easy

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.


For the base

150g Wholemeal self-raising flour

25g Desiccated coconut

50g Ground almonds

100ml Coconut oil, melted

3 tbsp Smooth peanut butter

100g Soft brown sugar

400g Raspberry jam

For the topping

80g Desiccated coconut

75g Shredded coconut

2 Free range egg whites

75g Golden caster sugar

How to prepare a coconut, raspberry and peanut slice