Coconut-topped Jam Slices are popular, but I always find them too sweet. Then I made this recipe. 2 tablespoons Sugar for the base pastry might sound too little, but you must remember that Jam is very sweet. Today I used Lemon Curd, that goes so well with Coconut. Of course, you can replace Lemon Curt with Raspberry Jam, Strawberry Jam OR Blueberry Jam, etc.

Cake Tin

I used 34 x 20cm Brownie Pan


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 Lemon Curd *OR Jam of your choice

1 heaped cup Desiccated Coconut
2 tablespoons Caster Sugar
1 Egg

  1. Preheat oven to 170℃. Line a brownie pan OR 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.