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Photo of Coconut and raspberry slice by WW

Coconut and raspberry slice

Total Time
50 min
20 min
30 min
Enjoy a fruity treat with a twist for your morning or afternoon tea pick me up.


Reduced fat oil spread

50 g

Caster sugar

¼ cup(s), (55g)

Egg yolk

2 medium


1 tsp, vanilla

99% fat-free, plain or natural yoghurt, unsweetened

150 g

Plain flour

¾ cup(s), (110g)

Reduced-sugar jam

½ cup(s), (125g) raspberry flavour

Egg white

2 medium

Caster sugar

cup(s), (75g)


1 tsp, coconut

Shredded or desiccated coconut

¼ cup(s), (20g)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 4cm-deep, 16cm x 25cm slice tin with oil and line base and side with baking paper.
  2. Using an electric mixer, beat spread and sugar until thick and creamy. Add egg yolks, vanilla and yoghurt. Gently fold flour into mixture. Spoon into base of tin and smooth. Spread Strawberry Fruit Spread on top.
  3. Using an electric mixer, beat egg whites until soft peaks form. Gradually add extra sugar while beating. Fold in essence and desiccated coconut. Spoon mixture evenly over base. Bake for 30 minutes or until base is cooked and topping firm and golden. Cool completely in tin, then cut into 15cm pieces. Remove from tin, remove baking paper and serve.