Did you know the average tray bake takes nearly two hours to prepare and bake? What if you could enjoy a jam layer topped with coconut meringue on soft base; down-under treat in just 90 minutes—20% faster than most recipes—without sacrificing taste or texture? These Raspberry Jam Coconut Slices, inspired by classic lamingtons, deliver a tangy jam coconut bar experience with a tender sponge foundation and billowy coconut meringue. Read on to discover why this raspberry lamington slice will become your new go-to for afternoon tea, bake sales, or simply treating yourself.
- Ingredients List
- Timing
- Step-by-Step Instructions
- Step 1: Preheat and Prep Your Pan
- Step 2: Whisk Dry Ingredients
- Step 3: Cream Butter and Sugar
- Step 4: Incorporate Eggs and Vanilla
- Step 5: Combine Wet and Dry Mixtures
- Step 6: Bake the Base
- Step 7: Spread the Jam Layer
- Step 8: Whip the Coconut Meringue
- Step 9: Top and Final Bake
- Step 10: Cool and Slice
- Nutritional Information
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Conclusion
- FAQs
Ingredients List
| Ingredient | Quantity | Substitution/Sensory Notes |
|---|---|---|
| All-purpose flour | 1½ cups (190 g) | Use whole-wheat pastry flour for nuttier flavor |
| Baking powder | 1½ tsp | Ensures a light, airy base |
| Unsalted butter, room temp | ⅔ cup (150 g) | Substitute coconut oil for dairy-free option |
| Granulated sugar | ¾ cup (150 g) | Swap half for coconut sugar to deepen caramel notes |
| Eggs | 2 large | Use aquafaba (120 ml) for vegan version |
| Vanilla extract | 1 tsp | Almond extract adds warm, nutty aroma |
| Seedless raspberry jam | 1 cup (250 g) | Homemade or low-sugar preserves |
| Egg whites | 3 large | For the coconut meringue layer |
| Powdered sugar | 1 cup (120 g) | Gluten-free if needed |
| Desiccated coconut | 1½ cups (120 g) | Toasted for extra crunch |
| Pinch of salt | – | Balances sweetness |
Timing
- Preparation time: 20 minutes
- Baking time: 50 minutes
- Cooling & meringue bake: 20 minutes
- Total time: 90 minutes (20% less than average tray bake)
Step-by-Step Instructions
Step 1: Preheat and Prep Your Pan
Preheat oven to 175 °C (350 °F). Line a 9×13-inch (23×33 cm) baking pan with parchment, leaving a 2 cm overhang for easy removal. Lightly grease the parchment with butter or non-stick spray to prevent any stickiness.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together 1½ cups flour, 1½ tsp baking powder, and a pinch of salt. This ensures even rising and a flawlessly tender base.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, cream ⅔ cup unsalted butter and ¾ cup granulated sugar on medium speed for 3–4 minutes until pale and fluffy. Tip: Scrape the bowl sides halfway through to incorporate every bit of butter.
Step 4: Incorporate Eggs and Vanilla
Add eggs one at a time, mixing for 30 seconds after each addition. Stir in 1 tsp vanilla extract. For vegan bakers, replace eggs with 120 ml aquafaba and whisk until slightly frothy.
Step 5: Combine Wet and Dry Mixtures
With the mixer on low, gradually add the flour mixture until just combined—avoid over-mixing to keep the base soft. Transfer batter to the prepared pan, smoothing the top with a spatula.
Step 6: Bake the Base
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. The base should spring back slightly under gentle pressure. Let it cool in the pan for 10 minutes while you prepare the jam and meringue.
Step 7: Spread the Jam Layer
Gently spread 1 cup raspberry jam in an even layer over the warm base. Tip: Warm jam slightly in the microwave (10-15 seconds) to make spreading effortless.
Step 8: Whip the Coconut Meringue
In a clean, grease-free bowl, beat 3 egg whites and a pinch of salt on medium speed until frothy. Gradually add 1 cup powdered sugar, then increase speed to high and whip until stiff peaks form. Fold in 1½ cups desiccated coconut by hand, ensuring even distribution while keeping the mixture airy.
Step 9: Top and Final Bake
Spoon dollops of the coconut meringue over the jam, then gently spread to the edges—don’t worry about perfection; the rustic look is part of its charm. Bake at 175 °C (350 °F) for 15–20 minutes until the meringue is golden and crisp at the edges.
Step 10: Cool and Slice
Allow the bars to cool completely in the pan (about 30 minutes) so the layers set. Use the parchment overhang to lift out, then slice into 12–16 bars with a sharp knife. Clean the knife between cuts for crisp edges.
Nutritional Information
Based on 16 bars per batch; values per slice (approximate):
| Nutrient | Per Slice | % Daily Value* |
|---|---|---|
| Calories | 210 kcal | 10% |
| Total Fat | 9 g | 12% |
| Saturated Fat | 5 g | 25% |
| Carbohydrates | 30 g | 11% |
| Sugar | 18 g | 20% |
| Protein | 3 g | 6% |
| Fiber | 1.5 g | 6% |
*Percent Daily Values are based on a 2,000 kcal diet.
Healthier Alternatives for the Recipe
• Replace half the all-purpose flour with almond or oat flour to boost fiber and protein.
• Use a no-sugar-added or chia-infused raspberry jam to cut down refined sugars by 30%.
• Swap powdered sugar in the meringue for a blend of erythritol and stevia (baking grade) for a low-glycemic twist.
• Fold in 2 tbsp ground flaxseed with the desiccated coconut to add omega-3s and extra texture.
• For a nut-free version, use sunflower seed butter in place of dairy butter and skip any nut extract.
Serving Suggestions
• Afternoon Tea Pairing: Serve warm with a dollop of mascarpone and fresh berries on the side.
• Iced Coffee Companion: Cut bars into bite-sized squares for coffee breaks or office snack platters.
• Picnic Tray Bake: Layer slices in a parchment-lined tin with wax paper separators—ideal for outdoor gatherings.
• Dessert Platter: Drizzle melted dark chocolate over cooled slices and scatter edible flowers for a show-stopping centerpiece.
• Customize per guest: Offer small bowls of whipped coconut cream or vegan yogurt for a dairy-free topping.
Common Mistakes to Avoid
- Over-whipping the meringue: results in grainy texture. Stop when peaks are stiff but glossy.
- Spreading jam on a hot base: it may sink into the sponge. Let the base rest 10 minutes for best results.
- Under-greasing parchment: the meringue can stick. Lightly brush with butter or oil first.
- Using damp coconut: always fully dry or lightly toast desiccated coconut to prevent a soggy topping.
- Cutting too soon: warm bars can crumble. Wait until fully cooled—30–45 minutes—for sharp edges.
Storing Tips for the Recipe
• Room Temperature: Store in an airtight container for up to 3 days; keep layers distinct with parchment.
• Refrigeration: Refrigerate for up to 5 days—bring to room temperature before serving for optimal texture.
• Freezing: Individually wrap slices in plastic and freeze up to 2 months. Thaw in the fridge overnight, then rest 30 minutes at room temp.
• Make-Ahead: Assemble base and jam layer a day ahead; bake the coconut meringue fresh on serving day for maximum crispness.
Conclusion
These Raspberry Jam Coconut Slices deliver a jam layer topped with coconut meringue on soft base; down-under treat that’s faster than traditional lamingtons, endlessly customizable, and perfect for every occasion. From savvy ingredient swaps to expert tips on texture and storage, you now have everything to bake a tray bake masterpiece. Ready to impress? Whip up a batch today—and don’t forget to share your raspberry lamington slice photos and feedback in the comments below!
FAQs
Q1: Can I use a different jam flavor?
A1: Absolutely! Apricot, strawberry, or passionfruit work beautifully. Mild-flavored jams let the coconut shine.
Q2: Why did my meringue weep?
A2: Weeping often occurs if humidity is high or sugar isn’t fully dissolved. Ensure a dry mixing bowl and add sugar slowly until meringue feels smooth between fingers.
Q3: How do I get evenly sized bars?
A3: Use a ruler and lightly score the top before slicing. Wipe the knife with a damp cloth between cuts for clean edges.
Q4: Is this recipe suitable for high-altitude baking?
A4: At altitudes above 1,500 m, reduce baking powder by ¼ tsp and increase oven temp by 10 °C. Monitor closely for doneness.
Q5: Can I turn this into individual servings?
A5: Yes—line a muffin tin with paper cups, fill 2/3 with base batter, bake 15 minutes, then layer jam and meringue, baking an additional 8–10 minutes.
Looking for more Aussie-inspired sweets? Check out our Classic Lamingtons recipe or browse our Ultimate Tray Bake Guide for hundreds of crowd-pleasing ideas!
