Coconut jam slice recipe
Makes 48 small squares
- 90g unsalted butter
- ½ cup caster sugar
- 1 egg
- 1 cup plain flour>
- 1 teaspoon baking powder
- ½ cup raspberry jam
- 2 eggs
- 1/3 cup caster sugar
- 2 cups desiccated coconut
Preheat oven to 180°C.
Grease a slice tray (mine is 31 cm x 22cm) with butter.
Cream butter, sugar and egg using an electric mixer until light and fluffy.
Sift flour into the butter mixture and mix well.
Spread evenly over the base of the tray.
This is fiddly; I use a spatula to start with then use a bit of cold water on my fingers to press it down evenly.
Spread jam over base.
To make topping, lightly whisk eggs in a bowl, mix in sugar and coconut.
Spread topping over jam layer, then press down lightly.
Bake for 20-25 minutes until topping is golden brown.
Cool in tray, then slice when cold.
- Another favourite from my childhood! Coconut jam slice was always in the cupboard for an after school treat.
- Make this gluten-free using gluten-free plain flour (e.g. Orgran).
- Recipe created by Melissa Hughes for Kidspot.