Best 3 Coconut Jam Slice Recipes

JAM AND COCONUT SLICE

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 20 x 30cm slice pan, extending paper above the rim at long sides for handles.
• Using an electric mixer, beat butter and sugar in small bowl until pale and creamy. Add egg and beat until combined. Stir in flours. Spoon mixture into prepared pan and smooth surface. Spread jam over slice base in pan.
• To make topping: Combine egg, sugar and coconut in a medium bowl. Spread topping over slice.
• Bake 35-40 minutes, until golden brown. Remove from oven. Cool completely in pan. Cut slice into squares to serve.

BLACKCURRANT COCONUT SLICES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
• To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
• To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
• Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

COCONUT JAM SLICE

Steps:

• preheat oven to 180C degrees.
• lightly grease a shallow 20 x 30 cm tin.
• place flour, custard powder, butter and icing sugar in a food processor.
• process in short bursts until mixture begins to stick together.
• turn mixture onto a lightly floured surface and press together into a ball.
• press dough evenly into prepared tin and refrigerate for 10 minutes.
• bake for 15 minutes or until just golden.
• set aside to cool.
• spread jam of your choice over the slice.
• whisk together the sugar and eggs until well combined, then stir in coconut.
• carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
• bake for 20 minutes or until lightly golden.
• cut into fingers or squares when cold.