Jam and Coconut Slice Recipe

This old-fashioned favourite has a cake-like pastry base that is spread with a layer of jam and finished with a crisp coconut topping.

We prefer to use margarine in this recipe - it tends to produces a softer, lighter base than butter. Be sure to use large eggs; if you use small or medium eggs, the slice may be too dry.

150g (1 cup) self-raising flour
180g (3/4 cup + 3 teaspoons) caster sugar
30g margarine or butter
2 large eggs (we use eggs with a minimum weight of 59g)
60-90g (2-3 slightly rounded tablespoons) raspberry, strawberry or other jam
100g (1 cup + 2 tablespoons) coconut

Preheat oven to 170 degrees Celsius (not fan forced). Grease and line an 18cm x 28cm slice tin with baking paper.

Combine flour and 90g caster sugar in a medium bowl. Using fingertips, rub in margarine/butter until ingredients are well combined. Alternatively, use a food processor to combine ingredients.

Add one lightly beaten egg and mix to form a soft dough.

Press mixture into slice tin (dipping your fingertips in flour might make this easier).

Spread jam evenly over base. If the jam you are using has a thick consistency, it can be warmed in a saucepan or in the microwave to make it easier to spread.

Using a fork or whisk, beat remaining 90g caster sugar and remaining egg together until mixture is pale. Stir in coconut.

Place spoonfuls of coconut mixture evenly over jam. Using a fork, gently flick the coconut topping to cover the jam, trying not to disturb the jam too much.

Bake for about 28-30 minutes, until topping is golden brown. We bake the slice on a shelf slightly closer to the bottom of the oven so that the topping doesn't overbrown before the base is cooked.

Loosely cover cooked slice with a clean tea towel and allow to cool in tin. When cooled, cut into squares and store in airtight container. © www.exclusivelyfood.com.au