Watermelon, Raspberry and Coconut Slice

Indulge in a delightful treat with our Watermelon, Raspberry, and Coconut Slice. This recipe combines the refreshing flavors of watermelon and raspberry jam with the tropical goodness of coconut. A zesty twist of lemon adds a burst of citrusy brightness. From the buttery base to the toasted coconut topping, every layer is a mouthwatering delight. Easy to make and a joy to savor.






  • 2x cups plain flour

  • 100g butter melted

  • Zest of 1 lemon

  • 1 x tablespoon lemon juice

  • 1 x egg

  • ½ cup white sugar






  • 2 x cups desiccated coconut

  • 2 x eggs

  • ½ cup white sugar

  • Zest of one lemon

  • 2 x teaspoons lemon juice



  1. Preheat the oven to 180.C and line a biscuit pan with baking paper.

  2. In a bowl, add the base ingredients and mix until combined.

  3. Tip the mixture into the baking sheet and press down firmly to create an even layer.

  4. Bake for 20 mins or lightly golden. You want it to be approximately ¾ cooked.

  5. Place the frozen raspberries into a zip lock bag and crush with the back of a rolling pin. This will prevent large lumps in the slice. Be sure to use frozen berries, not fresh, as fresh berries tend to be more watery when cooked.

  6. Top the base with ¾ jar Myanbah Farm Watermelon and Raspberry Jam and the crushed frozen berries.

  7. In a separate bowl, mix the topping ingredients and use a fork to gently distribute the coconut mixture across the top.

  8. Cook for 15-20 minutes or until the coconut layer is golden and toasted.


Recipe provided by Our Home Transformations (Official Ambassadors for MyanbahFarm) @our_home_transformation_page is a 30 something husband and wife duo from the foot of the Blue Mountains.  A head teacher and tradesman by day, creative and passionate renovators by night. Now onto their 4th renovation project, their page chronicles their renovation journey, delicious recipes, home tips