Nana’s Coconut & Raspberry Slice

Food and family can provide such an intimate connection.

Recipes passed down from one generation to the next can be like a beautiful story. A story unique to us and our families
Today my daughter made her Nana’s famous Coconut Raspberry Slice for the first time, which Nana received from her own mother.
While my gal said it didn’t quite taste like Nana’s (missing that special pinch of Nana love I daresay), it was still delicious she tells me!
I love the legacy of food that can be passed down through generations.
So special.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura sugar
Wholemeal spelt flour
Baking powder
Sea salt
Desiccated coconut

Nana's Coconut & Raspberry Slice

Brenda Janschek
Cook Time 30 mins



  • 1/3 cup rapadura sugar
  • 100 gms butter
  • 1 egg
  • 1 1/2 cups wholemeal spelt flour
  • 1 1/4 teaspoons baking powder
  • pinch sea salt

Middle layer

  • 1/2 cup raspberry jam or see alternative in notes


  • 1 cup desiccated coconut
  • 2 tablespoons rapadura sugar
  • 1 egg


  • Preheat oven to 175 degress and grease a 20 x 20 cm baking tin with butter and line with baking paper.


  • Beat together butter and sugar for 2 minutes then add egg and beat until just mixed through.
  • Stir together spelt flour, baking powder and salt in a bowl.
  • Add the flour mix into the butter mix and stir until just combined.
  • Press this into the prepared pan.

Middle layer

  • Spread a thin layer of raspberry jam onto the base, you don't want it too thick otherwise it can make the slice a little soggy.

Top layer

  • Pop the desiccated coconut, sugar and egg into a small bowl and whisk together with a fork.
  • Gently spread the mixture on top of the raspberry layer.
  • Pop into the oven for 30 - 40 minutes (check after 20 minutes and rotate the pan). The slice is ready once the top is golden.


Make your own raspberry jam by popping one cup of frozen rapsberries with 1 tablespoon maple syrup or rapadura sugar into a saucepan on a low heat, stirring and mashing up the berries as you go.
Remove from heat and stir through 1 tablespoons of chia seeds which will thicken up the jam.
Allow to cool before spreading onto the base of the slice.
Do you have a special recipe passed down from a family member? Let me know in the comments.

If you know someone who could use some healthy dessert inspo, please share this recipe with them!

Please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. You know I get a kick out of seeing you make my recipes.

Here are a couple other classic healthy treat recipes ideas you might love – Jam Drops and Raspberry Swirl Slice.

And if you haven’t done so already, grab a copy of my Free Breakfast recipe ebook below.


Bren x

  • Free Breakfast Recipe eBook

    As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.
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