Jam And 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

COCONUT JAM SLICE



coconut jam slice image

Make and share this coconut jam slice recipe from Food.com.

Provided by Evie3234

Categories     Bar Cookie

Time 1h5m

Yield 25 pieces

Number Of Ingredients 8

1 1/3 cups plain flour
1 tablespoon custard powder
150 g butter, chopped
1/2 cup icing sugar
1/3 cup raspberry jam (or your choice of jam)
1/3 cup caster sugar
2 eggs
2 cups desiccated coconut

Steps:

  • preheat oven to 180C degrees.
  • lightly grease a shallow 20 x 30 cm tin.
  • place flour, custard powder, butter and icing sugar in a food processor.
  • process in short bursts until mixture begins to stick together.
  • turn mixture onto a lightly floured surface and press together into a ball.
  • press dough evenly into prepared tin and refrigerate for 10 minutes.
  • bake for 15 minutes or until just golden.
  • set aside to cool.
  • spread jam of your choice over the slice.
  • whisk together the sugar and eggs until well combined, then stir in coconut.
  • carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
  • bake for 20 minutes or until lightly golden.
  • cut into fingers or squares when cold.

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