Coconut Jam Slice

Coconut desserts are usually a priority for me because my dad is a huge fan of coconut. Since I was little, I was saving all those coconut chocolates from the Quality Street boxes, just because they were his favourite. I would pretend that I didn't like the coconut flavoured chocolates so that he would eat them. Anything coconut filled was set aside just for him. Rafaello, Bounty bars and these chocolates are his favourites. Ironically, dad is a diabetic. Doesn't stop him from 'testing' them all.



Coconut Jam Slice



I would always adjust recipes to make them less sweet for him. Which is why a lot of my recipes aren't as sweet as others and have a beautiful balance to them. The other ingredients get a chance to shine. I've already uploaded my coconut loaf cake recipe. It's his favourite. You guys should try it too.


This dessert is great. The jam and coconut go so well together and the ingredients just sing. I love how this recipe is really easy and doesn't require much work or extra equipment. This Coconut Jam Slice consists of a buttery shortbread base, sweet raspberry or strawberry jam in the middle and topped with a chewy, meringue coconut topping. The perfect combination. I would serve this with a huge mug of tea but that's just me. I can't live without tea. You all know that by now.




Coconut Jam Slice




Preparation Time 20 minutes

Cook Time 25-27 minutes

Yields 16 squares.


Ingredients


Shortbread Crust


33 grams/ 1/4 cup icing sugar

140 grams/ 1 cup all purpose flour

57 grams/ 1/4 cup butter- melted


Jam Coconut Topping


135 grams/ 1/2 cup raspberry jam

1 egg

50 grams/ 1/4 cup sugar

1/2 teaspoon vanilla

90 grams/ 1 1/2 cup desiccated coconut




Instructions


  1. Preheat the oven to 180c. Line a 8 inch square pan with parchment paper. Leave a 2 inch overhang to make removing it from the pan easier after baking.

  2. For the crust: Combine flour and sugar in a bowl. Mix well. Add the melted butter and mix again. It should resemble wet sand.

  3. Press the mixture into the pan and prick with a fork. Bake at 180c for 10 minutes until the edges are golden. Remove it from the oven.

  4. Spread the jam over the base while it is still warm. This makes spreading much easier and gives the jam a chance to soak into the base. Set it aside.

  5. For the coconut topping: combine the egg, sugar and vanilla in a bowl. Whisk for 30 seconds then add the coconut and mix well.

  6. Spread the meringue mix over the jam. Spread it as evenly as possible.

  7. Bake it for 10-14 minutes until the coconut topping is golden.

  8. Remove from the oven and cool. Cut into small slices and serve.





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