Coconut Jam SlicePRINT RECIPE
Short on time? This scrumptious recipe takes less than 30 minutes to make. Inspired by another the kiwi classic, the ‘Louise Cake’, this slice is loaded with Anathoth Farm Strawberry Jam and shredded coconut. Make extra and store it in the fridge for a tasty 3pm treat.
- ½ cup icing sugar
- 1 cup white flour
- ¾ cup desiccated coconut
- 125 grams unsalted butter, melted
- ½ cup Anathoth Farm Strawberry Jam
- 1 egg
- ¼ cup caster sugar
- ½ teaspoon vanilla essence
- 1 ½ cups shredded coconut
Preheat oven to 170 degrees fan bake
Grease and line a 20 cm square baking tin. Make sure you have some overhang with the baking paper as this helps remove the slice later.
In a large bowl, mix the icing sugar, flour and coconut together. Add the melted butter and stir.
Take this mixture and place into the baking tin. Press down to make it even and compacted.
Bake for 10 minutes, or until slightly golden on the edges.
Take from the oven and spread over the jam straight away while warm. Try and get it as even as possible here. Set aside.
In a bowl, add the egg, sugar and vanilla, whisk firmly for around 30 seconds until combined. Stir through the shredded coconut.
Spread the coconut mixture over the jam layer. Don’t worry if it is a little bit patchy.
Bake for another 10-15 minutes, or until the topping is golden brown.
Take out from the oven and leave in the pan to cool.
Once cool, cut into slices and serve.