This raspberry coconut jam slice might be a classic recipe, but it tastes as good as ever. It starts with a sweet shortcrust pastry base, and is then topped with raspberry jam and finished with a layer of chewy coconut.
This is another wonderful recipe that has come to me from across the ditch. It’s a very old New Zealand tea time favourite. The Kiwi cooking bible, The Edmonds Cookbook, ranks this slice as s…