Jam & Coconut Slices are popular, but I always find them too sweet. Then I made this recipe and the sweetness of the slices is just right for me. 2 tablespoons Sugar for the base might sound too little, but you must remember that the jam is very sweet. Today I used Lemon Curd, but Raspberry, Blueberry, Strawberry Jams are all good!


Cake Tin

I used 34 x 20cm Brownie/Slice Pan

Ingredients

60g Butter *softened
2 tablespoons Caster Sugar
1 Egg
1/2 teaspoon Vanilla Extract
1 cup Self-Raising Flour OR Plain Flour
*Note: Self-Raising Flour for thick & soft base, Plain Flour for thin & firm base
1/2 to 1 cup Jam of your choice *Today I used Lemon Curd.

Topping
1 heaped cup Desiccated Coconut
2 tablespoons Caster Sugar
1 Egg

Method
  1. Preheat oven to 170℃. Line a brownie pan or a shallow square cake pan with baking paper.
  2. Combine softened Butter and Sugar until smooth, add Egg and Vanilla, and mix well. Add Flour and mix to form a soft dough. Spread in the prepared pan evenly and press down using your fingers. Bake for 10 to 15 minutes.
  3. While the base is baking, combine Desiccated Coconut, Caster Sugar and Egg in a bowl.
  4. When the base is baked, spread Lemon Curd OR Jam of your choice over the warm base, then scatter the coconut mixture evenly. Gently press using your fingers. Bake for 20 minutes or until golden. Cool completely and cut into slices.