The old fashioned coconut jam slice is a beloved treat known for its rich, caramel-like coconut topping layered over a buttery biscuit base. This recipe is perfect for making a large batch to share at gatherings, bake sales, or to keep on hand for whenever a sweet, nostalgic snack is needed. Its combination of simple ingredients and straightforward steps makes it a reliable classic that never goes out of style.
Ingredients
- For the base:
- 300g (2 1/2 cups) plain flour (all-purpose flour)
- 150g (2/3 cup) caster sugar
- 200g (7 oz) unsalted butter, cold and diced
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- For the coconut jam topping:
- 400g (14 oz) sweetened condensed milk (approximately 1 can)
- 100g (1 cup) desiccated coconut
- 100g (1/2 cup) brown sugar, firmly packed
- 100g (7 tbsp) unsalted butter
- 2 tbsp golden syrup or light corn syrup
- 1 tsp vanilla extract
Instructions
- Prepare the base: Preheat your oven to 180°C (350°F). Line a 23x33cm (9×13 inch) baking tin with baking paper, leaving an overhang on the sides for easy removal.
- In a large bowl, sift together the plain flour and baking powder. Add the caster sugar and stir to combine.
- Add the cold diced butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Make a well in the center and add the beaten egg and vanilla extract. Mix gently with a butter knife or spoon until the dough just comes together. Avoid overworking it to keep the base tender.
- Press the dough evenly into the prepared baking tin, smoothing the surface with the back of a spoon or your fingers.
- Bake the base for 15-18 minutes or until it is lightly golden and firm to the touch. Remove from the oven and set aside to cool slightly while preparing the topping.
- Make the coconut jam topping: In a medium saucepan over low heat, combine the sweetened condensed milk, brown sugar, unsalted butter, and golden syrup.
- Stir continuously until the butter melts and the mixture thickens to a smooth, caramel-like sauce, about 5-7 minutes. Be careful not to let it boil vigorously or burn.
- Remove from heat and stir in the desiccated coconut and vanilla extract until fully incorporated.
- Pour the coconut jam evenly over the warm biscuit base, spreading it into a smooth layer with a spatula.
- Return the tray to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and bubbling around the edges.
- Remove from the oven and allow the slice to cool completely in the tin on a wire rack. Once cool, refrigerate for at least 2 hours to set the topping firmly.
- Use the baking paper overhang to lift the slice from the tin. Cut into squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges.
Tips
- Butter temperature: Use cold butter for the base to create a crumbly, shortbread-like texture. Warm butter will make the dough greasy and tough.
- Golden syrup substitute: If you don’t have golden syrup, light corn syrup or honey can work, but golden syrup provides the authentic flavor and texture.
- Even spreading: Spread the coconut jam topping evenly to avoid uneven baking and burning in some spots. A silicone spatula helps achieve a smooth finish.
- Storage: Store the slices in an airtight container in the refrigerator for up to one week or freeze for up to 3 months. Thaw in the fridge before serving.
Serving Suggestions
Old fashioned coconut jam slices are a sweet, rich treat that pairs wonderfully with a cup of tea or coffee. Serve them chilled or at room temperature for the best texture. For a special touch, dust the top lightly with icing sugar or drizzle melted dark chocolate over the cooled topping before slicing. They also make excellent bite-sized finger food at parties or afternoon teas.
Variations
You can customize this classic slice to suit your taste or dietary needs. For a nuttier twist, add 50g chopped macadamia nuts or walnuts to the topping mixture. To make it gluten-free, substitute the plain flour in the base with a gluten-free baking flour blend, but note the texture may be slightly different. For a tropical flavor boost, mix in 50g finely chopped dried pineapple or mango. If you prefer a less sweet option, reduce the brown sugar in the topping by 25g and balance with a little extra golden syrup.
Storage and Reheating
Store the coconut jam slices in an airtight container in the refrigerator for up to 7 days. The refrigeration helps keep the topping firm and prevents the base from becoming soggy. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. To thaw, place slices in the refrigerator overnight. Reheating is generally unnecessary, but if you prefer a slightly warmed slice, heat in a microwave for 10-15 seconds or in a low oven (150°C/300°F) for 5 minutes. Avoid overheating to prevent the topping from melting excessively or the base drying out.
Frequently Asked Questions
Can I make the base without eggs?
Yes, the egg mainly helps bind the base. You can substitute with 2 tablespoons of cold water or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes). The texture may be slightly less tender but still delicious.
Why does my coconut jam topping sometimes crack?
Cracking usually happens if the topping is overcooked or cooled too quickly. To prevent this, bake the topping just until golden and bubbling, then cool it gradually at room temperature before refrigerating.
Can I use fresh grated coconut instead of desiccated?
Fresh grated coconut has higher moisture content and may affect the set and texture of the topping. If using fresh, reduce other liquid ingredients slightly and expect a softer, more moist topping.
Is it possible to make this recipe vegan?
You can make a vegan version by using vegan butter, a plant-based condensed milk alternative, and substituting the egg in the base with a flax or chia egg. Keep in mind the flavor and texture may vary slightly.
Why is my base too crumbly or falling apart?
If the base is too crumbly, it may be under-mixed or lacking enough moisture. Ensure you add the egg and vanilla extract properly and press the dough firmly and evenly into the tin before baking. Slightly overbaking can also dry it out, so monitor baking time closely.
Can I double this recipe for a larger batch?
This recipe already yields a large 23x33cm slab, but you can double the quantities and bake in a larger tray or two trays simultaneously. Adjust baking times slightly, checking for doneness regularly.
Making old fashioned coconut jam slices in a large batch is a wonderful way to provide a crowd-pleasing treat with minimal fuss. This recipe balances buttery, crumbly base with a luscious coconut caramel topping that’s both nostalgic and satisfying. Whether for a fundraiser, family gathering, or everyday indulgence, these slices are sure to impress.
For best results, follow the steps carefully and use quality ingredients, especially in the topping, as it largely defines the flavor. Experiment with variations to make the recipe your own, and don’t forget to store leftovers properly to enjoy the fresh taste for days. Happy baking!
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