This Coconut Jam Slice has coconut through the base and the topping, plus a layer of strawberry jam in the middle. It uses simple pantry ingredients and is quick to make. Delish!

I love having a recipe like this Coconut Jam Slice in my arsenal. It is perfect for afternoon tea and the kids love a piece in their lunchbox too. It is sweet so you can cut quite small pieces so it goes a long way too. I love Jam and coconut together, what a lovely combination.

The base of the slice is made from icing sugar, flour, desiccated coconut and butter. Then I have used Anathoth Farm Strawberry Jam for the Jam layer. The coconut topping, which is so lovely, is made from egg, caster sugar, vanilla and shredded coconut.

Please note you do need two types of coconut both desiccated and shredded.

How to make Coconut Jam Slice:

First preheat your oven, and grease and line your 20 cm square baking tin. Make sure you have some overhang with the baking paper as this helps remove the slice later. Nothing worse than having nothing to hold on to when removing the slice from it’s tin.

For the base, take a large bowl and mix the dry ingredients, icing sugar and desiccated coconut. Add the melted butter and stir. It should look like wet sand now. Place this into your tin and press down to make it even and compacted. I like to use the base of a 1/3 cup measure and a butter knife or pallet knife to smooth it down. Now bake for ten minutes or until starting to go golden at the edges.

Take out of the oven and spread over the jam while it is still warm, this helps maneuver the jam around and get it even. Set aside while you make the topping. Add an egg, the sugar and vanilla and whisk firmly for around 30 seconds until combined. We are looking for it to look a lovely pale yellow in colour. Stir through the shredded coconut. Spread this over the jam layer. It is sticky to work with here and don’t worry that it is a little patchy.

Bake for another 10-15 minutes, or until the topping is golden brown. Take out from the oven and leave in the pan to cool and once cool, cut into slices and serve. Delish!

If you are looking for more lovely baking recipes from me check out my posts for Whole Orange Cake with White Chocolate Icing and Banana Chocolate Chip Blender Muffins.

Common questions about Coconut Jam Slice:

Can I use a different type of jam? You can use any jam that you enjoy, i love blackberry and raspberry with the coconut too.

Jam and Coconut Slice

Author Jana Macpherson

Ingredients

Base

½ cup icing sugar
1 cup white flour
¾ cup desiccated coconut
125 grams unsalted butter melted

Jam Topping

½ cup Anathoth Farm Strawberry Jam
1 egg
¼ cup caster sugar
½ teaspoon vanilla essence
1 ½ cups shredded coconut

Instructions

Preheat oven to 170 degrees fan bake
Grease and line a 20 cm square baking tin. Make sure you have some overhang with the baking paper as this helps remove the slice later.
In a large bowl, mix the icing sugar, flour and coconut together.
Add the melted butter and stir. It should look like wet sound now.
Take this mixture and place into the baking tin. Press down to make it even and compacted.
Bake for 10 minutes, or until slightly golden on the edges.
Take from the oven and spread over the jam straight away while warm. Try and get it as even as possible here. Set aside.
In a bowl, add the egg, sugar and vanilla, whisk firmly for around 30 seconds until combined.
Stir through the shredded coconut.
Spread the coconut mixture over the jam layer.
Don’t worry if it is a little bit patchy.
Bake for another 10-15 minutes, or until the topping is golden brown.
Take out from the oven and leave in the pan to cool.
Once cool, cut into slices and serve.