Jammy Coconut Slice

In this delicious slice, fruity jam is topped with toasted coconut to make a classic and totally tasty teatime treat.

This slice is one of those timeless classics, so much so that I was sure I had already posted this recipe on the blog! When I realised that I this delicious jammy coconut goodness was nowhere to be seen, I had to rectify the situation immediately.

This slice has it all, a light, fluffy cake base and crunchy coconut topping all sandwiched together with chunky fruit jam. Now I used raspberry jam but really any jam will do, just use whatever floats your boat or whatever you have to hand.

Now can we talk about the toasted coconut topping, it tastes just like macaroons (not to be confused with macarons) you know, those chewy coconut cookies that were so popular in the eighties. Well, I did tell you that this slice was a bit retro.

I have my neighbour Luce (she of the delicious Pumpkin Dip fame,) to thank for this slice. She gave me a massive bag of coconut saying that she knew I could put it to good use and how she right was. I am of course delighted to add this recipe to my coconut recipe collection.

Talking of coconut, this recipe is very forgiving and you can use desiccated or shredded for the topping – both work really well and whichever you use will taste totally jam-tastic!

What’s your favourite retro recipe? What’s your jam of choice?

Ingredients

BASE AND FILLING

90g butter

1/2 cup (115g) caster sugar

1 egg

1/3 cup (50g) self-raising flour

2/3 cup (100g) plain flour

1/2 cup (160g) raspberry jam, slightly warmed

TOPPING

 2 eggs

1/2 cup (80g) caster sugar

2 cups (170g) coconut 

How to – Traditional

1. Preheat oven to 180C. Grease a 20cm x 30cm pan.
2. Cream butter, sugar and egg until smooth and creamy.
3. Stir in sifted flours in two batches.
4. Spread mixture evenly over the base of the prepared tin.
5. Spread the jam over the top of the cake mixture.
6. Make the topping by beating the eggs, lightly with a fork, then adding in the sugar and then the coconut.
7. Sprinkle the topping on top of the jam. 
8. Bake for about 40 minutes until golden brown, if the slice browns too quickly, cover loosely with foil.
9. Cool in the tin and cut into squares when cold.

How to – Thermomix

1. Preheat oven to 180C. Grease a 20cm x 30cm pan.
2. Add butter, sugar and egg to TM bowl and mix for 10 seconds on speed 4. Scrape down sides and base of bowl.
3. Add the flour and mix for 30 seconds on interval speed.
4. Spread mixture evenly over the base of the prepared tin.
5. Spread the jam over the top of the cake mixture.
6. Wash and dry the bowl. Beat the eggs for 5 seconds on speed 4.
7. Add the sugar and coconut and mix for 10 seconds  on reverse speed 2.
8. Sprinkle the topping on top of the jam. 
9. Bake for about 40 minutes until golden brown, if the slice browns too quickly, cover loosely with foil.
10. Cool in the tin and cut into squares when cold.