Jam and coconut slice is a beloved classic treat featuring a buttery biscuit base, a sweet layer of jam, and a rich coconut topping. This recipe works so well because the textures and flavors balance perfectly—the crisp base, fruity jam, and chewy coconut combine into a delightful slice that’s simple to make and sure to please any crowd.
Ingredients
- 1 cup (150g) plain flour
- ½ cup (75g) desiccated coconut
- ½ cup (110g) brown sugar, firmly packed
- 125g unsalted butter, melted
- ½ teaspoon baking powder
- ¾ cup (230g) raspberry or strawberry jam
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Line a 20cm square baking tin with baking paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the plain flour, desiccated coconut, brown sugar, and baking powder. Stir until evenly mixed.
- Add the melted butter to the dry ingredients and mix thoroughly until you get a crumbly dough.
- Press about two-thirds of this mixture firmly and evenly into the base of the prepared tin to form the biscuit layer.
- Bake the base for 10-12 minutes until lightly golden. Remove from the oven and allow it to cool slightly.
- Spread the jam evenly over the warm base, leaving a small border around the edges.
- In a separate bowl, whisk the egg with vanilla extract until combined. Add the remaining crumb mixture and mix well to form the coconut topping.
- Spread the coconut mixture evenly over the jam layer, pressing lightly so it sticks.
- Return the tin to the oven and bake for a further 15-18 minutes or until the coconut topping is golden and set.
- Remove from the oven and allow the slice to cool completely in the tin before lifting out using the baking paper.
Once cooled, cut into squares or rectangles and serve.
Tips
- Jam choice: Use a thick, good-quality jam that’s not too runny to avoid soggy slices. Raspberry, strawberry, or apricot work best.
- Desiccated coconut: Toasting the coconut lightly before mixing can enhance flavor but is optional.
- Storage: Keep slices in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Cutting clean slices: Use a sharp knife warmed under hot water and wiped dry for neat edges.
Serving Suggestions
Jam and coconut slices are delicious served with a cup of tea or coffee as an afternoon treat. They also work well as a sweet addition to a picnic or lunchbox. For a more indulgent serving, warm a slice slightly and add a dollop of whipped cream or vanilla ice cream on the side.
Variations
To customize your jam and coconut slice, try these variations:
- Chocolate topping: Drizzle melted dark or milk chocolate over the cooled slice for added richness.
- Nuts: Add chopped macadamias or almonds into the coconut topping for crunch and flavor.
- Citrus twist: Add a teaspoon of finely grated lemon or orange zest to the coconut topping for a fresh note.
- Gluten-free: Substitute plain flour with a gluten-free flour blend suitable for baking.
Storage and Reheating
Store jam and coconut slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. If refrigerated, bring to room temperature before serving for best texture. They freeze well too—wrap individual slices in plastic wrap and place in a freezer-safe container for up to 2 months. To thaw, leave overnight in the fridge and warm slightly in a low oven (150°C/300°F) for 5-10 minutes before serving.
Frequently Asked Questions
- Can I use frozen jam for this recipe?
- Frozen jam can be used if fully thawed and drained of excess liquid. Too much moisture can make the base soggy, so ensure the jam is thick and spreadable before using.
- What if I don’t have desiccated coconut?
- Desiccated coconut provides texture and flavor, but you can substitute with shredded coconut or finely chopped toasted nuts for a similar effect. Avoid coconut flakes as they are too large and may alter the texture.
- How do I prevent the coconut topping from burning?
- Keep an eye on the slice during the final bake. If the coconut starts to brown too quickly, cover loosely with foil and continue baking until set. The cooking time may vary slightly between ovens.
- Can I make this recipe vegan?
- To make a vegan version, replace the butter with a plant-based margarine or coconut oil, and use a flax or chia egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes). Ensure your jam is free from gelatin or animal-derived ingredients.
- Why is my base too crumbly or falling apart?
- A crumbly base usually means there’s not enough butter or it hasn’t been pressed firmly enough into the pan. Make sure to measure butter accurately and press the mixture evenly and firmly before baking.
- Can I double the recipe?
- Yes, doubling the ingredients and using a larger baking tray (about 30cm square) works well. Adjust the baking time accordingly—check the base after 15 minutes and the topping after about 20 minutes.
Jam and coconut slice is an easy, crowd-pleasing bake that combines simple pantry ingredients into a nostalgic sweet treat. With its buttery base, fruity jam, and chewy coconut topping, it’s perfect for everything from afternoon tea to packed lunches. Follow this recipe and tips to achieve a perfect slice every time.
Enjoy your baking and don’t hesitate to experiment with different jams and toppings to make this classic your own!
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