Bake This: Raspberry & Coconut Slice

(Levelled-Up with Our Jam)

There’s something magical about the humble Raspberry & Coconut Slice—a nostalgic Aussie favourite that shows up at school fetes, bake sales, and family picnics. But when you make it with Quincey Jones Raspberry & Coconut Jam, the ordinary becomes unforgettable.

Our small batch jam is made with Tasmanian raspberries, organic coconut cream, and shredded coconut, giving it a texture and depth of flavour that supermarket spreads just can’t match. It’s bright. It’s rich. It’s tropical. And when layered into this classic slice, it absolutely sings.

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What Makes This Slice So Special?

• Double coconut power: Our jam contains both coconut cream and real shredded coconut, giving the slice a luscious, toasty edge.

• Real raspberry punch: Made with 75% fruit, this jam brings a true berry brightness, without being overly sweet.

• Perfect layering: A buttery shortbread base, a thick jammy centre, and a golden coconut topping—every bite is a texture lover’s dream.

• Crowd-pleasing results: Bake this once and people will ask for the recipe (and a second slice). Serve it at a market stall, school fundraiser or Sunday picnic—you’ll run out before you know it.

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Raspberry & Coconut Slice Recipe

With Quincey Jones Raspberry & Coconut Jam

Ingredients

For the base:

• 1 cup (150g) plain flour

• ½ cup (110g) caster sugar

• 125g unsalted butter, melted

For the filling:

• ¾ jar (approx. 200g) Quincey Jones Raspberry & Coconut Jam

For the coconut topping:

• 2 eggs

• 1 cup (85g) desiccated coconut

• ½ cup (110g) caster sugar

Method

1. Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm slice tin with baking paper.

2. Make the base: In a medium bowl, mix flour, sugar, and melted butter until well combined. Press evenly into the base of the tin. Bake for 15 minutes or until lightly golden.

3. Add the filling: While the base is warm, spread a generous layer of Quincey Jones Raspberry & Coconut Jam over the top. Don’t be shy—this is where the magic happens.

4. Make the topping: Whisk eggs lightly, then stir in coconut and sugar. Spoon mixture gently over the jam layer and smooth the surface.

5. Bake again for 25–30 minutes or until the topping is golden and set.

6. Cool completely in the tin before slicing. Dust with icing sugar if you’re feeling fancy.

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Slice, Snap, Impress

You eat with your eyes first, and this slice is a stunner.

We captured the process from golden crust to jammy centre to happy tummy, and let’s just say… this one didn’t last long in our kitchen.

Want your photo featured? Make it, tag us @quinceyjonesjelly, and share the slice love!

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Why Our Jam Makes the Difference

Unlike high-sugar supermarket spreads, our Raspberry & Coconut Jam is made with 75% fruit and no artificial nasties. It’s naturally low in sugar, fully vegan, and proudly handmade in small batches along the Murray River in Echuca–Moama.

This isn’t just jam—it’s flavour you can feel good about.

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? Get the Star Ingredient

You can order our Raspberry & Coconut Jam online here:
https://qjj.com.au/raspberry-coconut-jam-270ml

Or find us at markets across the region!

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More Recipes Coming Soon…

This is just the beginning. From crumbles to cheesecakes, we’ll be sharing more ideas for how to bake, glaze, and spoon your way through our range of small-batch preserves.

Stay tuned—and happy slicing!

– The QJJ Team