Coconut Jam Slice Recipe

There’s something incredibly comforting about the aroma of coconut and jam baking in the oven, isn’t there? This Coconut Jam Slice recipe isn’t just a treat; it’s a trip down memory lane for me. I remember my grandmother making a version of this, her kitchen filled with the sweet scent that promised a delicious afternoon snack. When I first tried to replicate it, my family became instant fans. My kids, usually picky, devour these slices with gusto, their faces lighting up at the sight of that golden, bubbly topping. My husband, who claims not to have a sweet tooth, always sneaks an extra piece when he thinks no one is looking. It’s become our go-to for potlucks, school bake sales, and those quiet Sunday afternoons when all you need is a cup of tea and a little something sweet. The beauty of this recipe lies in its simplicity and the way it combines a buttery, crumbly base with sweet, tangy jam and a chewy, fragrant coconut topping. It’s a symphony of textures and flavors that’s both nostalgic and utterly irresistible. I’ve tweaked it over the years to achieve what I believe is the perfect balance, and I’m confident your family will love it just as much as mine does. It’s more than just a bake; it’s a piece of home.

**Ingredients for The Ultimate Coconut Jam Slice**

This recipe aims for a perfect balance of a buttery shortbread base, a generous layer of fruity jam, and a chewy, golden coconut topping.

For the Shortbread Base:

• 225g (1 ½ cups) Plain Flour / All-Purpose Flour
• 60g (¼ cup) Caster Sugar (Superfine Sugar)
• 150g (⅔ cup or 10 ½ tablespoons) Unsalted Butter, cold and cubed
• Pinch of Salt
• 1 teaspoon Vanilla Extract (optional, but recommended)

For the Jam Layer:

• 225g (¾ cup) Raspberry Jam (or your favourite flavour like strawberry, apricot, or plum)

For the Coconut Topping:

• 125g (1 ¼ cups) Desiccated Coconut (unsweetened or sweetened, adjust sugar accordingly)
• 80g (⅓ cup + 1 tablespoon) Caster Sugar (Superfine Sugar)
• 1 large Egg, lightly beaten
• 1 teaspoon Vanilla Extract
• 25g (2 tablespoons) Unsalted Butter, melted (optional, for extra richness and golden colour)

**Step-by-Step Instructions for Perfect Coconut Jam Slice**

Follow these instructions carefully for a slice that’s guaranteed to impress. We’ll build it layer by layer, ensuring each component is perfect.

1. Preheat Your Oven and Prepare the Tin:
* Preheat your oven to 180°C (350°F, Gas Mark 4).
* Grease and line a 20cm x 30cm (approx. 8 x 12 inch) rectangular baking tin with baking parchment. Leave some overhang on the sides to make it easier to lift the slice out later. This step is crucial for preventing sticking and ensuring easy removal.

2. Make the Shortbread Base:
* In a large mixing bowl, combine the plain flour, caster sugar, and pinch of salt.
* Add the cold, cubed unsalted butter to the flour mixture.
* Using your fingertips (or a pastry blender or food processor on pulse setting), rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. If you’re using a food processor, be careful not to over-process; you want a crumbly texture, not a paste.
* If using, stir in the vanilla extract at this stage, mixing briefly until just combined.
* Tip the crumbly mixture into your prepared baking tin.
* Press the mixture down firmly and evenly across the base of the tin using the back of a spoon or your clean hands. Ensure it’s compact, as this forms the foundation of your slice. An even base means even baking.

3. Blind Bake the Base (Recommended for Crispness):
* Prick the base all over with a fork. This helps prevent it from puffing up too much during baking.
* Bake in the preheated oven for 15-20 minutes, or until the base is lightly golden and firm to the touch. This pre-bake, often called blind baking, ensures the base is cooked through and delightfully crisp, providing a wonderful textural contrast to the softer toppings.
* Remove the base from the oven and allow it to cool slightly for about 5-10 minutes while you prepare the topping. Don’t turn off the oven.

4. Add the Jam Layer:
* Once the base has cooled slightly (it doesn’t need to be completely cold), gently spread the raspberry jam (or your chosen jam) evenly over the surface. If your jam is very thick, you can warm it slightly in a small saucepan or microwave for a few seconds to make it more spreadable. Be careful not to tear the partially baked base. Leave a tiny border around the edge, about ½ cm, to prevent the jam from bubbling over and sticking to the tin too much.

5. Prepare the Coconut Topping:
* In a medium mixing bowl, combine the desiccated coconut and caster sugar. Mix them well.
* Add the lightly beaten large egg and the teaspoon of vanilla extract.
* If using, pour in the melted unsalted butter. This adds richness and helps the topping achieve a beautiful golden-brown colour.
* Mix all the topping ingredients together thoroughly until everything is well combined and the coconut is evenly moistened. The mixture should be clumpy and slightly sticky.

6. Add the Coconut Topping and Bake:
* Carefully spoon the coconut mixture over the jam layer.
* Gently spread it out to cover the jam completely, trying to get an even layer right to the edges. You can use the back of a spoon or your fingers (lightly dampened if it’s too sticky) to pat it down gently.
* Return the tin to the oven.
* Bake for a further 20-25 minutes, or until the coconut topping is beautifully golden brown and slightly crisp on top, and the jam might be bubbling a little at the edges. Keep an eye on it in the last 5-10 minutes, as coconut can brown quickly. If it starts to brown too fast, you can loosely tent the top with a piece of aluminium foil.

7. Cool Completely Before Slicing:
* Once baked, remove the Coconut Jam Slice from the oven and place the tin on a wire rack.
* This is a very important step: Allow the slice to cool completely in the tin before attempting to remove or slice it. This will take at least 1-2 hours, possibly longer. If you try to slice it while warm, it will be very crumbly and fall apart. The cooling process allows the base to firm up further and the jam and topping to set properly.
* Once completely cool, use the overhanging baking parchment to carefully lift the entire slice out of the tin and onto a cutting board.
* Using a sharp knife, cut into squares or bars of your desired size. For clean cuts, you can wipe the knife blade with a damp cloth between slices, especially if the jam is a bit sticky.

**Nutrition Facts (Approximate)**

Understanding the nutritional content can be helpful. Please note these are estimates and can vary based on specific ingredients and brands used.

• Servings: This recipe typically yields 16-20 slices, depending on how large you cut them. For this calculation, we’ll assume 20 slices.
• Calories per serving (approximate): Around 200-250 calories per slice.

Breakdown (Estimated per slice based on 20 servings):

• Fat: 10-14g
• Saturated Fat: 6-9g
• Carbohydrates: 25-30g
• Sugars: 15-20g
• Protein: 2-3g
• Fibre: 1-2g

Disclaimer: These values are indicative and should be used as a general guide. For precise nutritional information, it’s best to use a nutritional calculator with your specific brand ingredients.

**Preparation and Baking Time**

Good things take time, but this Coconut Jam Slice is well worth the effort!

• Preparation Time: Approximately 25-30 minutes. This includes gathering ingredients, preparing the tin, making the base, and mixing the topping.
• Baking Time:
  • Base blind bake: 15-20 minutes.
  • Final bake with jam and topping: 20-25 minutes.
  • Total Baking Time: Approximately 35-45 minutes.
• Cooling Time: Crucially, at least 1-2 hours (preferably longer) for the slice to set completely before cutting. Impatience here can lead to a crumbly mess, so plan accordingly!

Total Time (excluding extended cooling): Approximately 1 hour to 1 hour 15 minutes.

**How to Serve Your Delicious Coconut Jam Slice**

This versatile slice can be enjoyed in numerous ways. Here are some ideas to make the most of your homemade treat:

• Classic Afternoon Tea:
  • Serve alongside a pot of freshly brewed English Breakfast, Earl Grey, or your favourite herbal tea.
  • Arrange neatly on a tiered cake stand with other small cakes and sandwiches for an elegant presentation.
• Coffee Break Companion:
  • A perfect partner for a morning latte, cappuccino, or a simple black coffee. The sweetness complements the coffee beautifully.
• Simple Dessert:
  • Enjoy a slice on its own after a meal for a satisfyingly sweet finish.
  • For an upgraded dessert, serve slightly warmed (microwave for 10-15 seconds) with a scoop of vanilla bean ice cream or a dollop of clotted cream or whipped cream. The contrast of warm slice and cold cream is divine.
• Lunchbox Treat:
  • Individually wrap slices in cling film or beeswax wraps for a delightful surprise in school or work lunchboxes. They hold up well at room temperature.
• Picnic Perfect:
  • These slices travel well, making them ideal for picnics or outdoor gatherings. Pack them in an airtight container.
• Potlucks and Bake Sales:
  • Cut into uniform squares and arrange attractively on a platter. They are always a crowd-pleaser and disappear quickly!
  • A light dusting of icing sugar (confectioners’ sugar) just before serving can add an extra touch of elegance.
• With Fresh Fruit:
  • Serve alongside a bowl of fresh berries (raspberries, strawberries, blueberries) to complement the jam flavour and add a touch of freshness.

**Additional Tips for Coconut Jam Slice Success**

Elevate your Coconut Jam Slice from good to absolutely irresistible with these expert tips:

1. Don’t Skimp on Cooling Time: This cannot be stressed enough. The slice needs to cool completely in the tin before you even think about lifting it out or cutting it. Warm jam and a still-soft base will lead to a crumbly mess. Patience is key for clean, neat slices. If you’re in a hurry, you can place the cooled tin (after it’s no longer hot to touch) in the refrigerator for about 30 minutes to speed up the firming process.
2. Quality Jam Makes a Difference: Use a good quality jam with a high fruit content. The flavour of the jam is prominent, so choosing one you love will significantly enhance the final taste. Raspberry is classic for its slight tartness, which balances the sweetness, but strawberry, apricot, or even a tart plum jam works wonderfully. If your jam is too runny, it might make the base soggy; if too stiff, warm it slightly to make it spreadable.
3. Even Base, Even Bake: Take care to press the shortbread base mixture firmly and evenly into the tin. An uneven base can lead to some parts being undercooked and others overcooked. Using the flat bottom of a glass or measuring cup can help achieve a smooth, compact layer.
4. Coconut Topping Texture: For a chewier topping, ensure the egg is well incorporated to bind the coconut and sugar. If you prefer a slightly crisper topping, make sure it’s spread relatively thinly and bakes to a good golden brown. Don’t overbake, though, as burnt coconut is bitter. The optional melted butter in the topping adds richness and helps with browning.
5. Storage Savvy: Store your cooled Coconut Jam Slice in an airtight container at room temperature for up to 3-4 days. If your kitchen is very warm, or if you prefer, you can store it in the refrigerator for up to a week, though this might make the base a little firmer. It also freezes beautifully! Wrap individual slices or the whole slab (unsliced or pre-sliced with parchment between layers) in cling film and then in foil or a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.

**Frequently Asked Questions (FAQ) about Coconut Jam Slice**

Here are answers to some common questions you might have about making this delightful treat:

Q1: Can I use fresh or frozen coconut instead of desiccated coconut?
A: It’s best to stick with desiccated coconut for this recipe. Fresh or frozen coconut contains much more moisture, which would alter the texture of the topping significantly, potentially making it too wet and preventing it from achieving that lovely chewy, golden crust. Desiccated coconut provides the perfect dry, slightly coarse texture needed. If you only have sweetened desiccated coconut, you might want to slightly reduce the sugar in the topping.

Q2: My base is too crumbly/too hard. What went wrong?
A: If the base is too crumbly, it could be due to not enough butter, not pressing the mixture firmly enough into the tin, or over-baking it slightly. If it’s too hard, it might be due to overmixing the dough after the butter was incorporated (which develops gluten), using melted butter instead of cold, cubed butter, or packing it too densely. Ensure your butter is cold and you achieve a breadcrumb-like texture before pressing.

Q3: Can I make this Coconut Jam Slice gluten-free?
A: Yes, you can! Substitute the plain flour in the base with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum, or add it according to the flour manufacturer’s instructions). The rest of the ingredients are typically gluten-free, but always double-check labels for jam and vanilla extract to be sure. The texture might be slightly different, but it will still be delicious.

Q4: What other types of jam can I use?
A: Raspberry jam is traditional and its tartness complements the sweet coconut beautifully. However, feel free to experiment! Strawberry jam is a popular alternative. Apricot, plum, blackberry, or even a good quality lemon curd (though technically not jam) would also work wonderfully. Choose a jam with a good flavour intensity and a texture that’s spreadable but not too runny.

Q5: How do I know when the Coconut Jam Slice is perfectly baked?
A: For the initial blind bake of the base, look for it to be lightly golden and firm to the touch (around 15-20 minutes). For the final bake, the coconut topping should be a consistent, rich golden brown across the entire surface, and the edges might look slightly darker where the jam has bubbled. The topping should feel set when lightly touched. If the coconut starts browning too quickly before the baking time is up, you can loosely tent the tin with aluminium foil for the remaining time. Every oven is different, so start checking around the lower end of the suggested baking time.

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