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
Scale
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.
