Coconut Jam Slice Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
• To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
• To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
• Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

Steps:

• preheat oven to 180C degrees.
• lightly grease a shallow 20 x 30 cm tin.
• place flour, custard powder, butter and icing sugar in a food processor.
• process in short bursts until mixture begins to stick together.
• turn mixture onto a lightly floured surface and press together into a ball.
• press dough evenly into prepared tin and refrigerate for 10 minutes.
• bake for 15 minutes or until just golden.
• set aside to cool.
• spread jam of your choice over the slice.
• whisk together the sugar and eggs until well combined, then stir in coconut.
• carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
• bake for 20 minutes or until lightly golden.
• cut into fingers or squares when cold.

Steps:

• Preheat oven to 350°F.
• BASE:
• Cream butter and sugar.
• Beat in egg, then vanilla and oil.
• Sift in dry ingredients and mix until crumbly.
• Press into prepared cookie sheet.
• FILLING:
• Heat jam in microwave for 1 minute.
• Beat well and leave to cool.
• Spread over raw base when cool.
• TOPPING:.
• Whisk egg whites til very stiff.
• Add sugar and beat til glossy.
• Fold in coconut and spread over jam.
• Place in oven, immediately turn heat down to 325F and bake for 10 minutes.
• Turn heat down to 300F and bake for further 20 minutes.
• Switch off oven and leave for 5 minutes before removing.
• Slice whilst piping hot.