Jam and Coconut Slice Recipe

This old-fashioned favourite has a cake-like pastry base that is spread with a layer of jam and finished with a crisp coconut topping.

We prefer to use margarine in this recipe - it tends to produces a softer, lighter base than butter. Be sure to use large eggs; if you use small or medium eggs, the slice may be too dry.

Preparation time: about 20 minutes (excludes cooking and cooling times).

Makes about 18 pieces (4.5cm by 6cm).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

150g (1 cup) self-raising flour
180g (3/4 cup + 3 teaspoons) caster sugar
30g margarine or butter
2 large eggs (we use eggs with a minimum weight of 59g)
60-90g (2-3 slightly rounded tablespoons) raspberry, strawberry or other jam
100g (1 cup + 2 tablespoons) coconut

Preheat oven to 170 degrees Celsius (not fan forced). Grease and line an 18cm x 28cm slice pan with baking paper. We position the oven rack so that the slice will be slightly closer to the bottom of the oven. This is to prevent the topping from over-browning before the base is cooked.

Combine flour and 90g caster sugar in a medium bowl. Using fingertips, rub in margarine/butter until ingredients are well combined. Alternatively, use a food processor to combine ingredients.

Add one lightly beaten egg and mix to form a soft dough.

Press mixture into slice pan (dipping your fingertips in flour might make this easier). © exclusivelyfood.com.au

Spread jam evenly over base. If the jam you are using has a thick consistency, it can be warmed in a saucepan or in the microwave to make it easier to spread.

Using a fork or whisk, beat remaining 90g caster sugar and remaining egg together until mixture is pale. Stir in coconut.

Place spoonfuls of coconut mixture evenly over jam. Using a fork, gently flick the coconut topping to cover the jam, trying not to disturb the jam too much.

Bake for about 28-30 minutes, until topping is golden brown. We bake the slice on a shelf slightly closer to the bottom of the oven so that the topping doesn't overbrown before the base is cooked.

Loosely cover cooked slice with a clean tea towel and allow to cool in pan. When cooled, cut into pieces and store in airtight container. Suitable to freeze. © www.exclusivelyfood.com.au