Coconut Jam SliceJust like Nanna Used to Make

Coconut Jam Slice Coconut Jam Slice – just like Nanna used to make!  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…

Coconut Jam Slice

Coconut Jam Slice – just like Nanna used to make!  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’.

serves
12
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
3.9 based on 54 ratings, click to rate

Ingredients

Base

  • 1 1/2 cups Flour, Plain
  • 155 grams Butter
  • 1/2 cup Icing Sugar (Sifted)

Topping

  • 1/3 cup Castor Sugar
  • 2 Eggs
  • 2 cups Coconut desiccated
  • 1/3 cup Jam


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 referigerate 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.

Notes

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 air tight container.
  • Not suitable for freezing.

Facebook Comments

RELATED ARTICLE