Coconut Slice with Strawberry Jam

Coconut slice with strawberry jam, comforting homemade goodness at it’s best.  Even better when the strawberry jam is homemade.

I love uncomplicated baking like this coconut jam slice. Easy baking that serves the purpose of simply satisfying. Involving a recipe that can be made from pantry staples. Most importantly once baked will fill your house with heartwarming smells, in this case, rich toasted coconut.

There also may be the side effect of your dog chasing you around the house as you cut, style and photograph said slice. Sitting there salivating while you quickly take photos due to being watched like a hawk. Then the added obstacle of trying to avoid slipping ass up in the ever expanding puddle of drool.

Okay, I will probably be the only one with the Sally stalking drool issue, but I couldn’t believe the effect the smell of this slice had on her. After it was packed away for general consumption, as soon as the lid on the container was cracked, she was in the kitchen quicker than Jack Sparrow runs out of rum.

Coconut and Strawberry Jam Slice

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Author: Sara McCleary

Servings: 16 slice

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

• 110 grams butter
• 110 grams caster sugar
• 1 egg
• 80 grams plain flour
• 70 grams self raising flour
• 2 teaspoons vanilla bean paste
• 250 ml strawberry jam

Coconut Topping

• 2 eggs - lightly beaten
• 110 grams caster sugar
• 180 grams desiccated coconut

Instructions

• Preheat oven at 180 deg C (360 deg F). Line a 20cm x 30cm (8 x 12 inch) slice tin with baking paper.
• Using either your stand mixer or hand electric beaters, beat butter and sugar until creamy and pale in colour. Add egg and vanilla and continue to beat until combined.
• Add sifted flours and stir until completely incorporated.
• Spread mixture into slice tin evenly with a smooth surface. The back of a metal spoon works best for this. Once smooth spread jam over evenly.
• In a separate bowl add eggs, sugar and coconut and mix well. Then spread coconut mixture over the top of the slice.
• Bake in oven for 35 minutes or until golden brown. Remove from oven and leave to cool in the tin. Once cooled remove from tin and cut into squares to serve. Store in an airtight container.

Nutrition

Calories: 268kcal | Carbohydrates: 34g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 70mg | Potassium: 94mg | Fiber: 2g | Sugar: 22g | Vitamin A: 215IU | Vitamin C: 1.6mg | Calcium: 14mg | Iron: 0.9mg

DID YOU MAKE THIS RECIPE?I do a happy dance when people let me know, tag me on Insgragram @bellyrumbles #bellyrumbles

It’s a comforting and satisfying slice, tasting and smelling delectable. I used the last jar of my homemade strawberry jam in this recipe, which made it that little more special. Strawberries are still bountiful and reasonable, and the use of that last jar means more jam making for me before the season ends.

Commercially made jam will work just as well and you don’t need to use strawberry. You could easily substitute your favourite jam flavour, raspberry, blueberry or apricot for example.

What jam would you use in the slice? I am thinking of making it with peach jam next time.

Whatever flavour jam you end up using the result will still be the same. A slice that fills the house with beautiful baking smells and will make your taste buds smile.

Sara xxx

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