This coconut jam slice is quick and easy to make, and tastes delicious. There’s a nice contrast of textures and flavours with the smooth cake base, the tart tasting jam, and the golden coconut topping. It keeps for about a week without refrigeration, although it usually doesn't last that long, as it tastes so good!
Strong Tasting Jams Give Extra Bite
This tasty slice is given extra bite by the use of a tart or strong tasting jam, such as plum, black currant, or raspberry. The stronger flavoured jam contrasts nicely with the coconut topping
Additive Free Jams
Try using the additive free apricot jam, plum jam, spicy apple jam, or black currant jam. They are all very low in sugar, or sugar free, and contain no artificial flavours or additives. Any other jam that you prefer can also be used.
Decrease the Sugar
If you use a jam that contains sugar, you might want to decrease the sugar in the recipe so the slice isn't too sweet.
Ideal for Many Uses
This is a firm and tasty slice and is ideal for lunch boxes as it keeps its shape and doesn’t crumble. It's also ideal, of course, for afternoon teas, and as a dessert when served with ice cream, or with a hot sweet sauce such as vanilla, or another sauce that complements that flavour of the jam being used.
Ingredients
Base:
- 90 g butter or margarine, melted
- 100 g sugar
- 1 egg
- 75 g self rising flour
- 125 g plain flour
- jam of your choice: black currant, plum, raspberry or any other jam
Topping:
- 2 eggs
- 100 g sugar
- 400 g coconut
Method for the Base
- Melt the butter
- Cream the butter, sugar and egg together until smooth and creamy
- Stir in the flours
- You may have to add more flour, until the dough doesn't stick to your fingers
- Spread a 24 x 34 cm tray with baking paper
- Spread the base mixture evenly over the tray, pressing it out towards the edges with your hand
- Spread the jam of your choice over the top of the base
Method for the Topping:
- Mix the topping ingredients together by lightly beating the eggs
- Then beat in first the sugar, and
- Lastly add the coconut into the mix, mixing all well
Finishing and Baking:
- Spread the topping mixture over the jam
- Bake in a moderate oven – 175 C – for approximately 30 minutes or until the topping is a golden brown
- Cool in the tin, and cut into squares when cold.
