Sunday, May 14, 2006

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.

Preparation time: about 20 minutes (excludes cooking and cooling times).

Makes about 18 pieces (4.5cm by 6cm).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

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 pan with baking paper. We position the oven rack so that the slice will be slightly closer to the bottom of the oven. This is to prevent the topping from over-browning before the base is cooked.

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 pan (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 pan. When cooled, cut into pieces and store in airtight container. Suitable to freeze.


Anonymous Anonymous said...

Thanks so much for the recipe! I live in China and have been looking for some tastes of home. This is my new favourite website :o)

13/6/06 12:02 pm  
Anonymous Anonymous said...

This is an excellent recipe. Hubby and kids loved it. I doubled the coconut and added an extra egg, it turned out heavenly.

12/8/06 10:26 pm  
Anonymous Anonymous said...

I live in the United states and cook this when I have to take a dish... it has become known as the Aussie Slice... always a hit.

1/11/06 8:31 am  
Anonymous Anonymous said...

I want to make this slice (cos it looks sooo yummy!) for my cooking assignment but I was wondering, if I sprinkle sugar on top & it browns, does that count as caramelisation?? (I need to use certain processes)

28/6/07 2:29 pm  
Anonymous Anonymous said...

Thank you i have been after this recipe for years MY mother in law never "remembered" to give it to me when i asked hehe

1/7/07 11:43 pm  
Blogger Amanda and Debbie said...

Hi Jamie

We would guess that the golden brown colour of this slice is mainly due to the Maillard reaction (rather than caramelisation).

Recipes for creme caramel, toffee, and honeycomb all involve caramelisation of sugar.

6/7/07 10:39 am  
Anonymous Anonymous said...

I just made this slice to give to my brother. During the last few minutes of the cooking time I moved the slice to the middle of the oven to get the top to brown. Tastes great and I already have my dad trying to claim some for himself

25/9/07 11:06 am  
Blogger JC said...

Wow, it was so quick and easy! It's not what I'd call an excellent dinner-party recipe, but it's a timeless favourite, crowd-pleasing sweet in it's simplicity. It doesn't knock your socks off, but it's sure to please. Thanks for sharing it!

14/11/07 11:23 pm  
Anonymous Anonymous said...

A huge thanks! After searching for several years to find this recipe that isnt "too cakey" on the base, you have made my Hubby very happy! Love this site and have added it to my favourites list, like others am eagerly awaiting more great recipes, keep up the great work, cheers! Kaz from Tas

9/3/08 12:05 pm  
Anonymous Anonymous said...

Rebekah from Adealide/Australia said - Im hopeless with cakes this was so easy to make and the pictures were a great guide that I was doing things right. WIll visit the website again! Cheers.

18/6/08 8:41 pm  
Anonymous Anonymous said...

I made this recipe but the base was terribly dry. I used correct quantities of flour & sugar and egg size was large. I ended up placing an additional 1/2 a beaten egg to the mixture and bit extra butter and it turned into more of a dough then.
Strange, as everyone elses comments show no problems with the mixture at all.

25/7/08 11:07 am  
Blogger Amanda and Debbie said...

We are not sure why you would have needed to add extra egg and butter to the mixture. Did you use scales or cups to measure the ingredients?

28/7/08 9:32 pm  
Anonymous Anonymous said...

Hi I've just made this slice and it certainly was quick and easy to prepare.We're still waiting for it to cool but I'm sure it will be yummy. It looks just like yours.

7/10/08 12:03 pm  
Anonymous Anonymous said...

quick and easy to make, but did anyone else find the quantities a bit miserable?

4/2/09 3:07 pm  
Blogger Laura said...

Great recipe. Already have passed it on to others. Used butter rather than margarine. Yummo!

13/3/09 10:49 am  
Anonymous Anonymous said...

Made this yesterday and everyone complained.....complained that i didnt make enough!!!....they loved it, so making more today...thanks girls :D

14/3/09 3:43 pm  
Anonymous Clive said...

Wasn't impressed the first time I made it, I found it just a bit bland. I now substitute the self raising for plain flour to make a shortcrust base and following a comment from somebody else I use two eggs in the coconut mix (and a bit more coconut too...... oh and loads of jam!

11/4/09 11:17 pm  
Anonymous Anonymous said...

love this you have a recipe for coconut cake?

30/4/09 2:14 am  
Anonymous The Apprentice Chef said...

We made this at school ages ago and ive been meaning to make it so i thought id google it.

im making it tonight for dessert with my boyfriend. should be delicious.

thankx for the recipe.

27/6/09 12:06 pm  
Anonymous Tina said...

Great recipe! I used lemon butter instead of jam - mmmmmmmmm, delicious!!

1/11/09 6:05 pm  
Anonymous Anonymous said...

takes me back to my grandmothers tea parties - love it

8/3/10 3:32 pm  
Anonymous Anonymous said...

Soooo Yummy and sooo easy! Thanks!

30/10/11 7:32 pm  
Blogger Holly said...

Amanda & Debbie,

Yet again another wonderful recipe. The base is so soft and delicate and the coconut topping is the perfect balance of sweetness. I did initially have a bit of trouble with the base because it kept falling apart, in the end I rolled the dough out between two sheets of baking paper and then fitted it into the tray. But the effort was completely worth it, the end product was delicious! Next time I'll make sure to use more jam, I used homemade apricot jam and I feel I didn't use quite enough.

Thank you very much!

15/12/11 5:17 pm  

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