Jam & Coconut Slice
October 31, 2017
Categories: Comfort Food, Desserts, Cookies, Fruit, Coconut, Australian, British, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Winter, Oven Bake, Vegetarian, Bars, Kid's Lunches, Flour, Kosher Dairy more
"My Nan used to make this slice so often. My Mum also made it and I used to make it quite often when the children were young. The writing has faded in Nan's cookbook and I always had trouble reading the writing and deciphering the measurements. I saw this being made on television on the "River Cottage Australia", and it bought back so many memories I decided to make it once again. This recipe is so close to what my Nan if not the same, although my Mum used to use vanilla essence in the base ingredients, so i have added it to this recipe. NOTE: Any berry jam can be substituted for strawberry, what Nan and Mum always had homemade jam on hand, and used whatever they had.... or if they had 2 jars leftover they mixed 2 jams together!"
- FOR BASE
- FOR TOPPING
- Serving Size: 1 (55.1 g)
- Calories 168.1
- Total Fat - 8.8 g
- Saturated Fat - 5.9 g
- Cholesterol - 44.7 mg
- Sodium - 19.1 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 1.8 g
- Sugars - 5.6 g
- Protein - 3 g
- Calcium - 12.2 mg
- Iron - 0.5 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Preheat your oven to 180C. and grease and line a 26 cm square baking tin with baking paper.
TO MAKE THE BASE
Combine the flour and sugar in a large bowl and stir to distribute evenly.
Add the butter and rub it into the flour between your fingertips until the mixture resembles breadcrumbs.
Lightly beat the egg with the vanilla and add egg mix into the bowl; then use a wooden spoon to bring the mixture together to form a dough.
Press the dough evenly into the base of the tin and bake for 15 minutes or until the pastry is golden.
Remove tin from the oven and allow to slightly cool in the tin, then spread jam over warm base.
FOR THE TOPPING
Whisk the eggs and sugar in a large bowl, then stir through the coconut.
Spread the coconut mixture over the jam and bake for 15 minutes or until the top is golden.
Remove slice from the oven and allow to cool in the tin. Turn out onto a chopping board and cut into squares or slices.
Tips & Variations
No special items needed.