RECIPES BISCUITS/SLICES

Coconut Jam Slice

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.9 based on 67 ratings.

Ingredients

  • Base
  • 1.5 cups Flour, Plain
  • 155 g Butter
  • 1/2 cups Icing Sugar (Sifted)
  • Topping
  • 1/3 cups Caster Sugar
  • 2 Large Eggs
  • 2 cups Coconut desiccated
  • 1/3 cups Raspberry Or Strawberry Jam

Nutrition Information

Qty per
83g serve
Qty per
100g
Energy 95.333333333333kcalcal 114.22866842024kcalcal
Protein 1.6666666666667gg 1.9970046926615gg
Fat (total) 0.83333333333333gg 0.99850234633074gg
 - saturated 0.83333333333333gg 0.99850234633074gg
Carbohydrate 20.814166666667gg 24.939593104303gg
 - sugars 9.7341666666667gg 11.663505907489gg
Dietary Fibre 0.5gg 0.59910140779844gg
Sodium 205.16666666667mgmg 245.83127766663mgmg

Nutritional information does not include the following ingredients: Butter, Eggs, Raspberry or Strawberry Jam

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Coconut Jam Slice – or Louise Slice- My Nanna’s Recipe

Coconut Jam Slice – I remember have a big slice of Coconut Jam Slice on the afternoons I went to Grandma’s house.  She always loaded up the jam and it was simply scrumptious. This recipe is an oldie but a goodie – delicious biscuit base with a jam filling and deliciously sweet coconut topping!

Who said it had gone out of fashion!

It is also known in New Zealand as ‘Louise Slice’. Like the pavlova – the Kiwi’s try and claim Coconut Jam Slice as their own – damn copy cats!

Make a huge batch and keep it sealed in an air-tight container – it will last a good week in the fridge.

Method

  1. Preheat the oven to 180 degrees.

  2. Spray a lamington tin with canola oil or line well with baking paper.

  3. Place the flour, butter and icing sugar into a food processor and pulse for 30 seconds or until mixture just comes together (don't over mix!).

  4. Take out of food processor and lightly knead.

  5. Press into the lamington tin and refrigerate for 10 minutes

  6. Bake for 15 minutes or until golden.  Cool in the tin.

  7. In a small bowl whisk the eggs and sugar until combined.  Stir in the coconut.

  8. Spread the jam over the baked base evenly and smooth out with a spoon.

  9. Spread the coconut/egg topping over the jam evenly and bake for 20 minutes or until lightly golden.

  10. Cut into squares when cool.

Recipe Hints and Tips:

  • Coconut Jam Slice is best made fresh on the day it is to be eaten.
  • Keeps for up to two days in a sealed airtight container.
  • Not suitable for freezing.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar