Jam and coconut slice

Cut yourself a slice of this divine slice for morning tea. Oozing raspberry jam is wonderfully sandwiched between crumbly, golden pastry and a sweet, coconut crust.

  • 25 mins preparation
  • 35 mins cooking
  • Makes 24
  • Print


Jam and coconut slice
  • 90 gram unsalted butter, at room temperature
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 1/3 cup (50g) self-raising flour
  • 2/3 cup (100g) plain flour
  • 1/2 cup (160g) raspberry jam, warmed
  • 2 eggs, lightly beaten
  • 1/2 cup (110g) caster sugar
  • 2 cup (180g) desiccated coconut


Jam and coconut slice
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 20 x 30cm slice pan, extending paper above the rim at long sides for handles.
  • 2
    Using an electric mixer, beat butter and sugar in small bowl until pale and creamy. Add egg and beat until combined. Stir in flours. Spoon mixture into prepared pan and smooth surface. Spread jam over slice base in pan.
  • 3
    To make topping: Combine egg, sugar and coconut in a medium bowl. Spread topping over slice.
  • 4
    Bake 35-40 minutes, until golden brown. Remove from oven. Cool completely in pan. Cut slice into squares to serve.

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