Coconut Jam Slice - Just like Nanna Used to Make

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.

Coconut Jam Slice | Stay at Home Mum

serves
12
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
3.9 based on 6666 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 Caster Sugar
  • 2 Large Eggs
  • 2 cups Coconut desiccated
  • 1/3 cup Raspberry Or Strawberry Jam


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Method

How to Make Coconut Jam Slice:

  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.

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 airtight container.
  • Not suitable for freezing.

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