Australian slices are the ultimate comfort bake – simple, versatile, and endlessly customizable. Whether you're a seasoned baker or just starting out, these slice recipes are forgiving and fun.
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I first discovered slices when I moved to Melbourne and fell in love with the classic jam and coconut version. Now, from my tiny balcony kitchen, I've perfected a base recipe that's perfect for any occasion.
These slices are great for lunchboxes, afternoon tea, or a sweet treat with your coffee. They're also a fantastic way to get kids involved in the kitchen – no fancy equipment needed.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Regular plain flour works best. You can use gluten-free flour blend for a GF version.
1 cup (200g) granulated sugar
White sugar keeps the slice light. You can reduce to 3/4 cup for a less sweet version.
1 cup (80g) desiccated coconut
Unsweetened desiccated coconut gives the classic texture. Shredded coconut works too, but the texture will be chunkier.
1/2 cup (115g) unsalted butter, melted
Salted butter is fine – just omit the added salt. You can also use coconut oil for a dairy-free option.
1 large egg, lightly beaten
Use a room-temperature egg for better mixing. For an egg-free version, use 1/4 cup applesauce.
1 tsp vanilla extract
Pure vanilla extract adds depth. Vanilla bean paste is a great substitute.
1 cup (320g) raspberry jam
Any jam works – strawberry, apricot, or even lemon curd. Use a good-quality jam with fruit chunks for best flavor.
1 1/2 cups (150g) shredded coconut (for topping)
Shredded coconut gives a lovely crunchy top. You can use desiccated coconut, but reduce the topping amount slightly.
1 (395g) can sweetened condensed milk
This is the key to a rich, chewy topping. For a lighter version, use a 14-oz can of coconut condensed milk.
Tips & Tricks
Use a lined baking pan
Line your pan with parchment paper, leaving overhang on two sides so you can lift the slice out easily.
Press the base firmly
Use the back of a spoon or a flat-bottomed glass to press the base down evenly – this prevents it from crumbling.
Don't overbake
The slice is done when the edges are golden and the center is just set – it will firm up as it cools.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (180°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang on two sides.
2. Mix the Base
In a medium bowl, combine flour, sugar, and desiccated coconut. Add melted butter, egg, and vanilla. Stir until just combined – the mixture will be crumbly.
3. Press the Base
Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom using your hands or the back of a spoon.
4. Spread the Jam
Spread the raspberry jam evenly over the base, leaving a small border around the edges.
5. Prepare the Topping
In a separate bowl, mix the shredded coconut and sweetened condensed milk until well combined. The mixture will be thick and sticky.
6. Top the Slice
Carefully spread the coconut topping over the jam layer, using a spatula to smooth it out evenly.
7. Bake the Slice
Bake for 30-35 minutes, or until the topping is golden brown and the edges are bubbling. A toothpick inserted into the center should come out with just a few moist crumbs.
8. Cool and Slice
Let the slice cool completely in the pan on a wire rack. Once cool, lift it out using the parchment overhang, then cut into squares or bars.
Delicious Variations
Choc-Coconut Slice
Add 1/2 cup chocolate chips to the base mixture and sprinkle extra on top before baking.
Lemon Coconut Slice
Swap the raspberry jam for lemon curd and add 1 tablespoon of lemon zest to the base.
Anzac Slice
Replace the jam with a layer of golden syrup and add rolled oats to the base for a chewy texture.
How to Store Australian Slice Recipes
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
Reheating
Serve at room temperature or warm slightly in the microwave for 10 seconds to soften the topping.
Frequently Asked Questions
Q: Can I make these slices gluten-free?
Yes, simply swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly more crumbly, but they will still be delicious.
Q: Can I use a different jam?
Absolutely! Strawberry, apricot, or even marmalade work well. Just avoid very runny jams, as they can make the slice soggy.
Q: How do I know when the slice is done?
The topping should be golden brown and the edges should be bubbling. Insert a toothpick into the center – it should come out with just a few moist crumbs, not wet batter.
Q: Can I reduce the sugar?
Yes, you can reduce the sugar in the base to 3/4 cup, but keep in mind the jam and condensed milk already add sweetness. The slice will still be sweet.
Q: Why is my slice falling apart?
This usually happens if the base isn't pressed firmly enough or if the slice is cut before it's completely cool. Press the base well and chill before slicing.
I hope you enjoy this classic Australian slice – it's a true crowd-pleaser! If you try it, let me know in the comments below. Happy baking! Happy growing!
Australian Slice Recipes
Discover easy Australian slice recipes – perfect for afternoon tea, lunchboxes, and baking with kids.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (80g) desiccated coconut
- 1/2 cup (115g) unsalted butter, melted
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1 cup (320g) raspberry jam
- 1 1/2 cups (150g) shredded coconut (for topping)
- 1 (395g) can sweetened condensed milk
📋 Instructions
- 1Preheat and Prepare — Preheat your oven to 350°F (180°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang on two sides.
- 2Mix the Base — In a medium bowl, combine flour, sugar, and desiccated coconut. Add melted butter, egg, and vanilla. Stir until just combined – the mixture will be crumbly.
- 3Press the Base — Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom using your hands or the back of a spoon.
- 4Spread the Jam — Spread the raspberry jam evenly over the base, leaving a small border around the edges.
- 5Prepare the Topping — In a separate bowl, mix the shredded coconut and sweetened condensed milk until well combined. The mixture will be thick and sticky.
- 6Top the Slice — Carefully spread the coconut topping over the jam layer, using a spatula to smooth it out evenly.
- 7Bake the Slice — Bake for 30-35 minutes, or until the topping is golden brown and the edges are bubbling. A toothpick inserted into the center should come out with just a few moist crumbs.
- 8Cool and Slice — Let the slice cool completely in the pan on a wire rack. Once cool, lift it out using the parchment overhang, then cut into squares or bars.
