Coconut and Jam Slice
Coconut and Jam Slice
Add a sweet note to your meal with this tasty and simple dessert recipe by Adrian Richardson.
  • Difficulty Level Moderate
  • Technique Baking
  • Yield 20 servings
As seen on Good Chef Bad Chef
Ingredients
  • Base:
  • 3 tablespoons of butter, softened
  • ¼ cup sugar
  • 1¼ cups self-raising flour
  • 1 teaspoon vanilla
  • 1 egg
  • Topping:
  • 1½ cups of raspberry jam
  • 3 cup desiccated coconut
  • 2¼ cups sugar
  • 3 egg
Method

Preheat oven to 180C

  1. Base:
  2. Beat the butter, sugar and vanilla to a cream, add beaten egg and then fold through flour until the mixture forms a firm base. Press into a baking-paper lined 28cm x 18cm slice tin.
  1. Topping:
  2. Spread the jam thinly over the base.
  3. Then mix the beaten egg, coconut and sugar together in a bowl until moist and well combined.
  4. Carefully spread the coconut topping over the jam layer, making sure you take it right to the edges. Press down lightly with a wet hand or the back of a wet spoon.
  1. Bake in a moderate oven 180°C for 25 mins until golden brown.
  2. Cool in the tin and then cut into squares and store in an airtight container.

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