If you’re craving a delightful treat that’s both nostalgic and bursting with flavor, you’ve got to try this Coconut Jam Slice Recipe. It’s a perfect marriage of buttery shortbread, sweet fruity jam, and a luscious coconut topping that creates layers of irresistible texture and taste. Every bite delivers a harmonious balance of soft, crunchy, and chewy, making it a snack that’s just as perfect for a casual afternoon tea as it is a cozy family gathering. Dive into this recipe and watch how simple ingredients turn into a beloved dessert that’s sure to become one of your favorites.
Ingredients You’ll Need
The magic of this Coconut Jam Slice Recipe lies in its simplicity — just a handful of pantry staples coming together beautifully. Each ingredient plays a vital role, whether it’s enriching the crumbly base, adding sweetness and moisture, or providing that iconic coconut texture and flavor.
- 1.5 cup Plain Flour: The foundation of our buttery base that gives the slice structure and tenderness.
- 155 gram Butter: Adds richness and a melt-in-the-mouth softness to every bite.
- 1/2 cup Icing Sugar (Sifted): Brings delicate sweetness and smoothness to the crust layer.
- 1/3 cup Caster Sugar: Sweetens the coconut topping just right without overpowering.
- 2 Large Eggs: The binding agent that creates a beautifully set coconut topping.
- 2 cup Desiccated Coconut: Packs in flavor and gives that wonderful chewy texture that’s iconic here.
- 1/3 cup Raspberry or Strawberry Jam: The fruity star of the show that adds a lovely tart contrast and vibrant color.
How to Make Coconut Jam Slice Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 180 degrees Celsius so it’s ready when you need it. Spray a lamington tin with canola oil or line it generously with baking paper to prevent sticking. This simple prep ensures your slice comes out perfectly every time.
Step 2: Make the Crust
Combine flour, butter, and icing sugar in a food processor, then pulse until the mixture just barely comes together. Be careful not to overmix because you want the crust to remain tender and crumbly. Once it’s ready, gently knead it lightly by hand to form an even dough.
Step 3: Chill and Bake the Base
Press your dough evenly into the prepared tin, then pop it into the fridge for 10 minutes. This chilling step helps the crust hold its shape while baking. After chilling, bake the base for 15 minutes or until it’s a lovely golden color. Let it cool in the tin to keep it firm and prevent cracking.
Step 4: Prepare the Coconut Topping
Whisk together the eggs and caster sugar in a small bowl until combined and slightly frothy. Stir in the desiccated coconut thoroughly so every bit will contribute to that chewy, mouthwatering top layer we all adore.
Step 5: Assemble and Bake the Slice
Spread your chosen raspberry or strawberry jam evenly over the cooled shortbread base using the back of a spoon. Next, dollop the coconut mixture generously on top and gently smooth it out so it covers the jam completely. Bake again for about 20 minutes until the topping turns lightly golden, signifying it’s perfectly set.
Step 6: Cool and Cut
Allow the slice to cool completely in the tin before cutting it into squares. This helps the layers to set well and makes for neat slices that hold together beautifully.
How to Serve Coconut Jam Slice Recipe
Garnishes
A light dusting of icing sugar over the cooled slices instantly elevates their look and adds a touch of extra sweetness. Fresh berries or a sprig of mint on the side could also give a refreshing contrast to the rich flavors.
Side Dishes
This slice pairs wonderfully with a hot cup of tea or coffee, balancing the sweetness perfectly. For a special occasion, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to create an indulgent dessert experience.
Creative Ways to Present
Try layering your slices on a pretty cake stand for an afternoon gathering or pack them in decorative boxes as charming homemade gifts. Cutting the slice into bite-sized fingers also makes them perfect for sharing at parties or as little pockets of joy in lunchboxes.
Make Ahead and Storage
Storing Leftovers
This Coconut Jam Slice Recipe keeps really well in an airtight container at room temperature for up to 3 days. Keeping it sealed helps maintain its soft and chewy texture, making it easy to enjoy day after day.
Freezing
If you want to make these slices well in advance, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They’ll keep perfectly for up to a month and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
To revive the lovely texture, warm slices gently in the oven at a low temperature for 5 to 10 minutes. Avoid microwaving if possible to keep the topping from becoming rubbery and preserve that fresh-baked taste.
FAQs
Can I use other types of jam?
Absolutely! While raspberry or strawberry jam is classic, you can swap in apricot, blueberry, or even passionfruit jam for a different but equally delicious twist on this Coconut Jam Slice Recipe.
Is desiccated coconut the same as shredded coconut?
They are similar but not the same. Desiccated coconut is finely grated and much drier, making it ideal for this recipe. Shredded coconut is coarser and moister, which might affect the texture of the topping.
Can I make this recipe gluten-free?
Yes! Substitute the plain flour with a gluten-free all-purpose blend that bakes well. Just be mindful that the texture may vary slightly, but you’ll still get that amazing coconut jam flavor.
Is it necessary to chill the base before baking?
Chilling helps the butter firm up and prevents the crust from spreading too much in the oven, resulting in a crispier base. While it’s possible to skip this step, chilling makes a noticeable difference in texture.
How long will the slice stay fresh?
Enjoy your Coconut Jam Slice Recipe within 3 days when stored properly. Beyond that, the topping may lose some of its moisture and chewiness, so it’s best eaten fresh or frozen for longer storage.
Final Thoughts
This Coconut Jam Slice Recipe is one of those timeless treats that brings comfort and smiles with every bite. It’s straightforward to make, uses simple ingredients, and packs a delightful combination of textures and flavors that feel both homey and special. I encourage you to give it a go—you might just find it becoming your new favorite slice to share with friends and family!
Print
Coconut Jam Slice Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
This Coconut Jam Slice is a deliciously sweet treat featuring a buttery base topped with a layer of raspberry or strawberry jam and a golden, coconut-egg topping. Perfect for afternoon tea or dessert, it combines creamy, fruity, and nutty flavors in every bite.
Ingredients
Base
- 1.5 cups plain flour
- 155 grams butter
- 1/2 cup icing sugar (sifted)
Topping
- 1/3 cup caster sugar
- 2 large eggs
- 2 cups desiccated coconut
- 1/3 cup raspberry or strawberry jam
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) to ensure it reaches the correct temperature for baking the base and topping evenly.
- Prepare Tin: Spray a lamington tin with canola oil or line it thoroughly with baking paper to prevent sticking and ease removal of the slice after baking.
- Make Base Mixture: Combine the plain flour, butter, and sifted icing sugar in a food processor. Pulse for about 30 seconds or until the mixture just comes together. Be careful not to overmix to maintain a tender crumb.
- Knead Dough: Remove the mixture from the processor and lightly knead it with your hands until smooth to form the dough for the base.
- Set Base: Press the dough evenly into the prepared lamington tin, then refrigerate it for 10 minutes to firm up before baking. This helps the base hold its shape.
- Bake Base: Bake the base in the preheated oven for 15 minutes or until it turns golden. Once baked, allow it to cool completely in the tin to set perfectly.
- Prepare Topping: In a small bowl, whisk together the eggs and caster sugar until combined. Stir in the desiccated coconut thoroughly to create the coconut topping mixture.
- Apply Jam: Evenly spread the raspberry or strawberry jam over the cooled baked base, smoothing it out gently with a spoon to cover the entire surface.
- Add Coconut Topping: Spread the coconut and egg mixture evenly over the layer of jam, ensuring a smooth surface.
- Bake Topping: Bake the assembled slice for an additional 20 minutes or until the coconut topping is lightly golden and set.
- Cool and Serve: Allow the slice to cool completely in the tin before cutting it into 12 squares for serving.
Notes
- Use unsalted butter for better control of saltiness in the slice.
- Ensure the dough is not overworked to keep the base crumbly and light.
- Cooling the base completely before adding the topping prevents the jam from melting and mixing with the topping.
- The lamington tin size is ideally around 20×30 cm for correct thickness of the slice.
- Store the slice in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free version, substitute plain flour with gluten-free plain flour blend.
