Coconut Jam Slice recipe
I love an old school bake as much as the next person and when a friend recently bought a batch of Coconut Jam Slice to a birthday drinks I fell right back in love. Old school it may be, but there is nothing unfashionable about this bake. It’s got a coconut shortbread base, a lot of jam and a crisp coconut macaroon style topping. You will not regret bringing this back for 2021.
This Coconut Jam Slice is simplicity personified. I’m so lazy I made the whole thing in the same bowl, flying by the seat of my pants by not even washing it up in between making the base and the topping. This bake a crisp coconut shortbread bottom with a coconut macaroon style top. In between those two layers is a good dollop or 5 of jam. I went for raspberry, but just use any jam you have lurking in your jar collection on the top shelf of your fridge. It’s ready in less than half an hour, minus the agonising wait for it to cool time so you can cut into 16 modest squares. A big thank you to Sweetest Menu for the recipe inspiration.
I can’t tell you how fast this batch disappeared from the kitchen counter. Hands were slapped away whilst it was cooling then once I’d finished photographing the slice, it was literally devoured. Who knew my family were such coconut fans. I’m rather disappointed, as I was hoping I’d get more than just a slice.
This is a simple bake with huge reward. I went for cheap raspberry jam for no other reason than it was in my cupboard and this bake is a great store cupboard standby. It’s quick to make and even quicker to eat.
Before the baking begins, line a 20cm square tin with baking paper and pre heat the oven to 160 degrees fan assisted. Let’s start with the base by adding the flour, icing sugar and desiccated coconut to a medium sized bowl.
Melt the butter in a pan on the stove or in the microwave then pour into the flour mixture. Stir well to create a soft, slightly sandy dough.
Press this into your lined tin and press into an even layer. I used a measuring cup to flatten it.
Bake this base for around 10 minutes in your pre heated oven or until just golden.
Spread the base with a generous amount of jam, ensuring good coverage and making sure you lick the spoon afterwards.
To make the coconut topping give the egg, vanilla and caster sugar a little whisk to mix. Add this to the coconut and stir to combine.
You’ll notice I used the same bowl I used for the base. I loathe washing up.
Spoon the topping onto the jam, not worrying if it doesn’t cover it completely, it will spread in the oven. Then put the bake back in the oven for a further 10 to 12 minutes or until golden and smelling totally irresistible.
I’m afraid you will have to wait for the Coconut Jam Slice to cool before cutting into 16 modest squares. You could just cut it into two, however, if you’re that person *me*.
My way of eating and drinking at the moment is 80:20 which means I only have to behave during the week. Which means I can eat as much Coconut Jam Slice at the weekend. If only I didn’t have to make it myself first.
Coconut Jam Slice recipe
Makes 16 small squares
You will just need a bowl for this and a lined 20cm square tin
65g icing sugar
140g plain flour
75g desiccated coconut
115g butter, melted
Jam Coconut Topping
150g jam, you choose which flavour, I went for raspberry
1/2 teaspoon vanilla extract
50g caster sugar
90g desiccated coconut
Pre heat your oven to 160 degrees fan assisted and line a 20cm square tin with baking paper.
In a medium sized bowl mix the icing sugar, flour and desiccated coconut. Melt the butter in the microwave or in a pan on the stove then pour onto the flour mixture. Stir until you have a soft dough. Press this into your lined tin and smooth the top until level. Pop into the oven and bake for 10 minutes until it’s just turning golden.
Take out of the oven and spread the jam of your choice over the top of base. For the coconut topping measure the coconut into a small bowl. Lightly whisk the sugar, egg and vanilla then pour onto the coconut and mix until combined. Spoon this over the jam, not worrying if it doesn’t completely cover the top.
Put the bake back in the oven for a further 10 to 12 minutes until it’s just turning golden and smelling amazing. Leave to cool completely before cutting into 16 modest squares or 12 bigger ones. This will keep well in an airtight tin for 3 to 4 days.