Coconut Slice Recipes

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COCONUT JAM SLICE



Coconut Jam Slice image

An easy Coconut Jam Slice made from scratch.

Provided by Jessica Holmes

Categories     Slices

Time 45m

Number Of Ingredients 9

65 grams (1/2 cup) icing sugar or powdered sugar
140 grams (1 cup) plain flour or all purpose flour
75 grams (3/4 cup) desiccated coconut
115 grams (1/2 cup or 1 stick) unsalted butter, melted
135 grams (1/2 cup) good quality raspberry jam
1 large egg
50 grams (1/4 cup) caster sugar or granulated sugar
1/2 teaspoon vanilla extract
90 grams (1 and 1/2 cup) shredded coconut

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
  • In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
  • Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Remove from oven.
  • While the base is still warm, spread over jam to form one even layer. In a medium-sized mixing bowl, add egg, sugar and vanilla. Give it a good whisk for 30 seconds or so until combined. Stir through shredded coconut.
  • Spread this coconut meringue mixture over the jam. Spread out to form one layer - don't worry too much if it's a bit patchy here and there. Place bake in the oven for another 10-14 minutes or until topping turns golden brown.
  • Remove from the oven and leave in pan to cool completely. Cut into small slices and serve fresh.

Nutrition Facts : ServingSize 1 slice, Calories 190 calories

BLACKCURRANT COCONUT SLICES



Blackcurrant coconut slices image

Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer

Provided by Sara Buenfeld

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 10

100g butter , plus extra for greasing
100g plain flour
100g white caster sugar
85g desiccated coconut
3 large egg yolks (save the whites for the topping)
4-5 tbsp blackcurrant jam (with whole blackcurrants)
3 large egg whites
75g white caster sugar
50g desiccated coconut
handful coconut flakes (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
  • To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
  • To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
  • Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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