Coconut and Jam Slices

These coconut and jam slices have a crunchy biscuit base and a sticky jam layer, topped with a fluffy coconut topping. A delicious blend of flavours and textures in an individual biscuit bar.

coconut and jam slices

This is one of those recipes I’ve made time and time again, but never really thought about uploading it until recently. It’s actually based on a coconut and jam slices recipe from here. Every time I make it, I have to convert all the weights into grams and re-work out the ratios. I figured it was about time to commit this one to permanent form.

For the first time that I can remember, I’ve had to buy desiccated coconut. It’s one of those weird ingredients that always seems to appear in the cupboard, despite the fact that no-one buys it and I’m always making this recipe to try and to use it up. It had been labelled ‘Unexplained events in the Winberry Crumble Kitchen case file one’. Whatever extra-terrestrial forces that were in play seem to have ceased. I’ve had to purchase desiccated coconut. However, I’ve now been left with half a bag of the stuff, and whilst I do love these bars, I’d also love some new coconut recipes- if anyone has any, send them my way.

I find coconut an odd ingredient. If you’re not careful it can give baked goods quite a dry texture, like eating sawdust, and it’s something most people decide they don’t like without having ever really eaten it. In this recipe, however, it works really well in the topping, perhaps because it is quite a wet mix to begin with. Once baked, it turns sticky and squidgy, but not so sticky that you get in a mess whilst eating it. (These are the things I worry about.)

I really love this recipe because it’s so simple to make. It’s just three components- a biscuit base, layer of jam, and coconut topping. Once the base is made and in the oven, it’s just a case of mixing together eggs, coconut, and sugar for the top, and getting the jam out of the fridge to bring it to room temperature. The most time consuming part is waiting for them to cook in the oven. Whilst not particularly the most attractive little biscuit bars, they are easy and taste delicious. In my opinion, these coconut and jam slices are an ideal easy Sunday afternoon bake, and perfect with a cup of tea.

However, I think I’ll spend the rest of my Sunday hunting for a coconut cake recipe that a.) won’t be too dry and b.) will use up the rest of my desiccated coconut. I feel sure that if I don’t use it up now, I’ll find the bag of coconut in six months’ time and, forgetting about buying it for this, I’ll wonder how on earth I have come to own such a thing.

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Coconut and Jam Slices

Prep Time: 25 minutes

Cook Time: 40 minutes

Category: Traybake

Yield: 12 slices

Coconut and Jam Slices

These coconut and jam slices have a crunchy biscuit base and a sticky jam layer, topped with a fluffy coconut topping. A delicious blend of flavours and textures in an individual biscuit bar.

Ingredients

    FOR THE BASE
  • 200g plain flour
  • 50g caster sugar
  • 100g unsalted butter, softened
  • 1 medium egg, beaten
  • 1tsp vanilla extract
    FOR THE FILLING
  • 100g fruit jam (I used plum jam)
    FOR THE TOPPING
  • 2 medium eggs
  • 125g desiccated coconut
  • 50g soft light brown sugar

Instructions

  1. Pre-heat the oven to 180°c/350°f/gas mark 4. Line a 23cmx33cm Swiss roll tin with a sheet of greaseproof paper.
  2. Add the flour and sugar to a bowl. Cut the butter into cubes and rub into the flour and sugar until the mixture resembles breadcrumbs.
  3. Add the beaten egg and vanilla and mix, until it start to come together into a dough. Tip the dough into the prepared tin and use the back of a spoon to press it down and into the edges.
  4. Bake in the pre-heated oven for about 15 minutes or until just golden.
  5. Whilst still warm, spread the ham evenly over the base.
  6. For the topping, combine the coconut, sugar, and eggs in a large bowl, stirring well to ensure it is all evenly mixed.
  7. Spoon the coconut mix over the jam, spreading it out right to the edges of the tin.
  8. Bake in the pre-heated oven for 20-25 minutes or until it is springy to the touch and golden brown in colour. Leave to cool slightly in the tin then transfer to a wire rack to cool completely. Cut into 12 even slices. ▪
http://winberrycrumble.com/2017/05/21/coconut-jam-slices/

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