Baking
Jam Coconut Slice
24
Jan
Jan
Classic Jam Coconut Slice is a wonderful sweet slice steeped in nostalgia. I think most people would have tried it at some stage in their life .
An old recipe but a good one, I have made a few adjustments over the years to make things easier which doesn’t change the end result. I love a baking recipe that just calls for a bowl and spoon as utensils.
Most families would have baked this with their favourite jam, I have always preferred Raspberry Jam, but Plum or Apricot work really well as does Lemon Curd.
I sometimes make this slice using jam on half and lemon curd on half giving 2 flavours in the one slice.
Stored in an airtight container it keeps about 5 days and it freezes very well.
Jam Coconut Slice
Old fashioned sweet slice with shortbread base jam and coconut topping.
Ingredients
- 120 gm Butter, melted
- 1/2 Cup Castor sugar 110gm
- 1 tsp Vanilla Extract
- 1 Egg
- 1/3 Cup Self Raising Flour 60gm
- 3/4 Cup Plain Flour 120gm
- 1/3 Cup Coconut 60gm
- 1 Cup Jam, Any
Topping
- 2 Cups Coconut 200gm
- 1/3 Cup Castor Sugar 60gm
- 2 Eggs
Instructions
Base
- Preheat oven 180C
- Line 26 x 16cm Slice tray with Glad bake/baking paper.
- In a medium bowl mix the butter, vanilla and sugar then the egg.
- Add in the flours and coconut and combine well.
- Spread the mixture onto slice tray.
- Bake 20 minutes or until lightly golden.
Topping
- Combine the eggs and sugar and mix in the coconut.
- Spread the jam over the hot slice.
- Spread the coconut topping over the jam.
- Bake a further 25-30 minutes.
- Let cool in the tray and then cut into 12-24 pieces.
Notes
Using your favourite jam or curd in this slice make it your own, as you can see in my photo I sometimes do half and half, 2 different jams or jam and lemon curd.
Store at room temperature in an airtight container for up to a week.
Freezes well for up to 2 months.
