The old fashioned coconut jam slice is a nostalgic treat loved for its rich, buttery shortbread base topped with a sweet, caramelized coconut jam layer. This recipe works beautifully in an electric oven, ensuring even baking and a perfect golden finish that’s both chewy and crisp. It’s an easy-to-make slice that combines simple pantry ingredients into a delightful dessert or afternoon tea snack.
Ingredients
- For the shortbread base:
- 1 cup (150g) plain (all-purpose) flour
- ¾ cup (110g) desiccated coconut
- ½ cup (110g) unsalted butter, softened
- ⅓ cup (65g) caster sugar (superfine sugar)
- 1 tsp vanilla extract
- Pinch of salt
- For the coconut jam topping:
- 1 cup (220g) brown sugar, firmly packed
- 1 cup (250ml) thickened cream (heavy cream)
- 1 cup (90g) desiccated coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set your electric oven to 160°C (320°F) fan-forced or 180°C (350°F) conventional. Line an 8×8 inch (20×20 cm) square baking tin with baking paper, allowing some overhang for easy lifting.
- Make the shortbread base: In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy using a hand mixer or wooden spoon.
- Add the vanilla extract and a pinch of salt to the creamed butter mixture and mix well.
- Fold in the flour and desiccated coconut gently until combined to form a crumbly dough.
- Press the dough evenly into the prepared baking tin, ensuring it’s compacted and smooth on top. Use the back of a spoon or your hands.
- Bake the base: Place the tin in the preheated oven and bake for 15-18 minutes until the edges are lightly golden but the center is still pale. Avoid overbaking to keep the base tender.
- Prepare the coconut jam topping: While the base is baking, combine the brown sugar, thickened cream, butter, and vanilla extract in a medium saucepan over medium-low heat.
- Stir continuously until the sugar dissolves and the mixture begins to thicken and bubble gently. This should take about 5-7 minutes. Do not boil vigorously to prevent burning.
- Remove from heat and immediately stir in the desiccated coconut until fully incorporated.
- Assemble and bake: Once the shortbread base is baked, carefully pour the coconut jam topping evenly over the warm base.
- Return the tin to the oven and bake for another 15-20 minutes at the same temperature, or until the topping is golden brown and bubbling.
- Cool and slice: Remove from the oven and allow to cool completely in the tin on a wire rack. Once cooled, use the baking paper overhang to lift the slice out and place on a cutting board.
- Cut into squares or rectangles using a sharp knife. For clean slices, wipe the knife between cuts.
- Serve at room temperature or slightly chilled.
Tips
- Butter substitution: Use salted butter if you don’t have unsalted; reduce added salt in the base accordingly.
- Desiccated coconut texture: For a chewier topping, use shredded coconut instead of desiccated, but reduce the quantity slightly to avoid excess moisture.
- Storage: Store the slices in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week to maintain freshness.
- Common mistake: Avoid overheating the coconut jam mixture as it can burn quickly. Stir constantly and remove from heat as soon as it thickens.
Serving Suggestions
The old fashioned coconut jam slice pairs wonderfully with a cup of strong black tea or coffee, making it an excellent afternoon treat. For a more indulgent serving, warm the slice slightly and add a dollop of whipped cream or vanilla ice cream. It also works well as a sweet addition to a brunch spread alongside fresh fruit and yogurt.
Variations
You can customize this classic slice in several ways. Add a handful of chopped nuts like macadamias or almonds to the shortbread base for extra crunch. For a tropical twist, sprinkle some finely chopped dried pineapple or mango into the coconut jam topping before baking. To make it gluten-free, substitute the plain flour with a gluten-free baking flour blend, but note the texture may be slightly different. For a vegan version, replace butter with coconut oil and use coconut cream instead of thickened cream.
Storage and Reheating
Keep your coconut jam slices stored in an airtight container to prevent them from drying out. At room temperature, they will stay fresh for about 3 to 4 days. Refrigeration extends their shelf life up to a week but can make the shortbread base firmer. To enjoy the best texture, bring refrigerated slices back to room temperature before serving. If preferred warm, reheat individual slices gently in a microwave for 10-15 seconds or in a preheated oven at 150°C (300°F) for 5 minutes, keeping an eye to avoid melting the topping too much.
Frequently Asked Questions
- Can I use shredded coconut instead of desiccated coconut?
- Yes, shredded coconut can be used and will give a chewier texture to the topping. However, shredded coconut contains more moisture, so reduce the quantity slightly or extend baking time to ensure the topping sets properly.
- Why is my coconut jam topping too runny?
- This usually happens if the mixture isn’t cooked long enough to thicken or if the oven temperature is too low during the second bake. Ensure the sugar is fully dissolved and the cream mixture bubbles gently and thickens before adding coconut. Also, bake long enough for the topping to set and color.
- Can I make this slice ahead of time?
- Absolutely. The slice keeps well for several days and even tastes better after the flavors have melded. Store it in an airtight container at room temperature or refrigerated, and slice just before serving for the cleanest cuts.
- Is it important to line the baking tin with paper?
- Lining with baking paper is highly recommended as it prevents sticking and makes it much easier to lift the entire slice out for cutting and serving. It also protects the shortbread base from over-browning on the bottom.
- Can I freeze the coconut jam slice?
- Yes, you can freeze the slices. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
- What’s the difference between this and a lamington slice?
- While both are classic Australian treats, the coconut jam slice features a shortbread base topped with a caramelized coconut topping, whereas lamingtons are sponge cake cubes coated in chocolate and rolled in coconut.
This old fashioned coconut jam slice recipe is a timeless favorite that’s simple to prepare and perfect for sharing. Its balance of buttery shortbread and sweet coconut topping makes it a crowd-pleaser for any occasion.
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