Coconut jam slice

This tasty coconut jam slice has a soft buttery pastry base covered with a layer of fruity jam and topped with crispy coconut meringue. It's perfect for packing into lunch boxes or simply enjoying with your mid-morning cuppa!

This coconut jam slice is an old recipe that I remember my mum making over 60 years ago, and which I duly made for my children when they were younger! But times change, and other recipes become popular and the older recipes get forgotten. Until, that is, you notice a recipe for it on the Internet, and it all comes flooding back!

This is a simple recipe, made with only 6 ingredients, and apart from 25 minutes in the oven, you will only need a quick 20 minutes to put this together.

My mum used to make it with a base of pastry scraps left over from making a blackberry and apple pie. And you can certainly use leftover pastry for the base if you have some. I think the sweet pastry offcuts from this Canterbury apple tart would make a lovely base for this coconut jam slice!

However, for this recipe I decided to make a soft pastry base which takes all of 5 minutes to mix! I prefer soft pastry to regular pasty as it has a softer texture, and is more cake-like. In fact, I think this pastry along with the jam and coconut topping would make a delicious addition to Mr Kipling's range. For those of you who don't know, Mr Kipling is a UK brand of ready-made cakes and pies, and their slogan is 'exceedingly good cakes'.

For the jam layer, I've used seedless smooth strawberry jam. But any jam will be perfect. How about trying black current, or apricot?

The topping is made by simply whisking sugar and an egg together and then adding 'as much coconut as it will hold' (my mum's instructions). I've been a bit more scientific and worked out that you will need one cup of desiccated coconut 🙂 .

The coconut topping sets in the oven to form a crispy coating on top of the jam and is really the 'cherry on top' of this easy coconut slice!

You can see the three layers in this image.

And isn't it funny how different countries have their own version of the same recipe. Take these South African hertzoggies (coconut jam tarts) for example. They are made with similar ingredients, and are slightly more involved to make, but they originated 1000s of miles apart. By the way - if you take a look at that recipe you will see I used the offcuts of the pastry and the remains of the coconut topping to make coconut jam fingers!

Jump to:

• Ingredients
• Instructions
• Top tips for a successful result
• Variations
• Equipment
• Storage
• FAQ
• Save for later
• Related recipes
• 📋The recipe

Ingredients

This recipe will make one 7" x 10" coconut jam slice (or 18cm x 25 cm).

• Flour - this is plain or all-purpose flour, not self-raising. There is no leavening agent in this recipe.
• Caster sugar - this is used in the pastry and also in the coconut topping. You can use granulated sugar, but it will take longer to dissolve than caster sugar.
• Eggs - once again, used in both the pastry and the topping.
• Butter - this should be at room temperature so that it combines easily with the sugar.
• Jam - this forms the sweet layer between the pastry and the coconut topping. You can use whatever jam you have available.
• Coconut - this is combined with an egg and sugar to form the crispy topping.

**You can get the exact ingredient measurements on the printable recipe card at the end of this post**

Instructions

Soft pastry base

Please note - the dough is supposed to be sticky. It is not a dough that can be rolled with a rolling pin. Instead, the consistency is that of a very thick cake batter.

Jam

Add the topping and bake

Top tips for a successful result

Here are my top tips to ensure your coconut jam slice always turns out perfectly:

• The base of this coconut tart is made with a sticky dough. You will be unable to roll it with a rolling pin. The best way to get it into the tin is by pressing it gently into the pan using damp hands. If you prefer you can use the back of a wet tablespoon to help you press out the dough.
• The thickness of the dough should be about 1 centimetre, or just less than half an inch if you prefer imperial measurements.
• Line your baking tray with baking parchment to prevent the coconut slice from sticking to the pan. If you sprinkle a few drops of water onto the base of the baking tray the parchment will stay in place.
• The pastry base is very soft, so if your jam is very thick you will have difficulty in spreading it evenly. Soften the jam by mixing it in a small bowl using a flat knife so that it spreads more easily.
• When spreading the coconut topping, place spoonfuls of the topping at intervals on top of the jam. Then use a flat knife to spread it evenly.
• When the coconut slice comes out of the oven it will be very soft. Do not try to remove it from the tray until it has cooled or you will find the coconut topping cracks and breaks. Allow it to cool first.

Variations

The only variation I can think of for this recipe, as I mentioned above, would be to use pastry offcuts leftover from another pie instead of the soft pastry base that I made for this recipe. Although in all honesty, I do recommend that you try my soft pastry recipe!

And, of course, you don't have to use strawberry jam, you can use whatever jam you prefer.

Equipment

You will need a mixing bowl, a balloon whisk and a spatula. If you have an electric hand mixer, by all means, use that instead.

For baking you will need a 7" x 10" (or 18cm x 25 cm) baking tray lined with baking parchment to prevent sticking. You could use a slightly larger baking tray but then your pastry base will not be as deep.

Storage

The coconut slice should be stored in an airtight container in the kitchen - there's no need to refrigerate. It will stay fresh for 3 to 4 days. After that, it will still be edible but the pastry base may start to dry out.

I haven't tried to freeze this coconut slice (I don't have the chance - it gets gobbled up almost immediately) but there is no reason why it wouldn't freeze well.

Once the coconut slice has cooled, remove it from the pan and wrap it in a layer of tin foil covered with a double layer of plastic wrap. Freeze for up to 4 months.

To use, let it defrost on the counter and come to room temperature before eating.

FAQ

Save for later

If you want to make this coconut jam slice why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Related recipes

Visit my cakes, biscuits and dessert recipes page for other delicious bakes. Here are a few you might enjoy:

📋The recipe

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