RECIPES BISCUITS/SLICES

Coconut Jam Slice

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 cup Icing Sugar (Sifted)
  • Topping
  • 1/3 cup Caster Sugar
  • 2 Large Eggs
  • 2 cups Coconut desiccated
  • 1/3 cup Raspberry Or Strawberry Jam

Nutrition Information

Qty per
83g serve
Qty per
100g
Energy 1963cal 2352cal
Protein 1.72g 2.07g
Fat (total) 39g 46g
 - saturated 8.3g 9.9g
Carbohydrate 31g 37g
 - sugars 17.1g 20.5g
Dietary Fibre 0.99g 1.18g
Sodium 205mg 246mg

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.

Coconut Jam Slice | Stay at Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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