- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Serving: Serves more than 10
Coconut Jam Slice
Do you remember this delicious slice from your childhood? It was a favourite! It was especially popular for bake sales or school fêtes. The great thing about this is you can use any jam you have on hand. Why not mix it up each time you bake this!
Recipe Tester Feedback: "This was so easy to make and tasted yum! I couldn't stop eating it while I was cutting it up!" - Vicki
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 45 minutes
Makes 20 pieces
Can be frozen
Ingredients
- Base:
- egg - 1
- plain flour - 310g
- sugar - 90g
- butter - 130g, cubed
- vanilla bean paste - 1 tsp
- raspberry jam - 120g
- Coconut layer:
- egg - 1
- sugar - 20g
- desiccated coconut - 125g
- vanilla bean paste - 1 tsp
Method
Base:
- Preheat oven to 180C. Line a slice tray with baking paper.
- Place egg (1), flour (310g), sugar (90g), butter (130g) and vanilla (1 tsp) into the bowl. Mix Speed 8 / 45 seconds or until a dough forms. Transfer mixture into the slice tray and press down well.
- Put the slice tray into the oven and bake for 15 minutes. After this time, remove the tin from the oven and carefully spread raspberry jam (120g) over the base.
Coconut layer:
- To your clean and dry mixer bowl, add egg (1) and mix Speed 4 / 8 seconds.
- Add sugar (20g), coconut (125g) and vanilla (1 tsp) to the bowl. Mix Speed 4 until combined.
- Spoon the mixture over the base. Compress slightly.
- Bake for 20-30 minutes until golden.
- Allow to cool before cutting into 20 pieces.
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