Raspberry Coconut Jam Bars

Raspberry Coconut Jam Bars

These raspberry coconut jam bars are a beautiful blend of soft cake, fruity sweetness, and a lightly crisp coconut topping. Every layer brings its own texture and flavor, making each bite both comforting and indulgent. The buttery base is tender and moist, the raspberry jam adds a rich, slightly tangy contrast, and the coconut topping bakes into a golden, lightly toasted finish that ties everything together perfectly.

This is the kind of dessert that feels homemade in the best possible way. It’s simple, nostalgic, and ideal for sharing, whether you’re serving it with afternoon coffee, adding it to a dessert table, or preparing something sweet for family and friends. These bars slice cleanly, look beautiful on a plate, and taste even better the next day once the flavors have settled.

Ingredients

For the base
1 cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

For the filling
¾ to 1 cup raspberry jam (seedless if preferred)

For the coconut topping
2 large egg whites
½ cup granulated sugar
2 cups shredded sweetened coconut
½ teaspoon vanilla extract

Instructions

1. Prepare the oven and pan
   Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper or lightly grease it to prevent sticking.

2. Make the cake base
   In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Add dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.

4. Bake the base layer
   Spread the batter evenly into the prepared pan. Bake for 15–18 minutes, just until the surface is set but not fully browned. Remove from the oven.

5. Add the jam layer
   Gently spread the raspberry jam evenly over the warm cake base, being careful not to tear the surface.

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6. Prepare the coconut topping
   In a clean bowl, whisk the egg whites until foamy. Gradually add the sugar and vanilla extract, whisking until slightly thickened. Fold in the shredded coconut until fully coated.

7. Top and bake again
   Spoon the coconut mixture evenly over the jam layer. Return the pan to the oven and bake for an additional 25–30 minutes, or until the coconut topping is golden and lightly crisp.

8. Cool and slice
   Remove from the oven and allow the bars to cool completely in the pan. Once cooled, lift out and slice into squares.

Serving Suggestions

These raspberry coconut jam bars are perfect served at room temperature. They pair beautifully with coffee or tea and also work well as a make-ahead dessert for gatherings. For an extra touch, you can dust the tops lightly with powdered sugar before serving.

Conclusion

Raspberry coconut jam bars are a timeless, crowd-pleasing dessert that combines soft cake, vibrant fruit, and toasted coconut in every bite. They’re easy to make, visually appealing, and full of comforting flavor. Whether you’re baking for a special occasion or simply craving something sweet and homemade, this recipe is sure to become a favorite you’ll return to again and again. Would you enjoy these as an afternoon treat or save them for a special dessert moment?