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    Home » Recipes » Slice & Brownie

    Easy Coconut Slice with Jam

    February 2, 2015 By Sara McCleary Updated March 23, 2022 - This post may contain affiliate links

    Jump to Recipe
    coconut slice pinterest pin

    A classic old fashioned coconut slice recipe. The buttery pastry base is filled with luscious jam and topped with a delicious layer of toasty coconut macaroon. An iconic slice found all over Australia and New Zealand.

    Two pieces of coconut slice on a plate stacked on top of each other in front of the slice on a cooling rack.
    cut the coconut jam slice into squares or bars

    While in Australia we call this a coconut jam slice, in New Zealand it's called a Louise cake slice. No matter the name this is a relatively quick and simple slice to make.

    It has a delicious shortbread style biscuit base using self raising flour. This gives the base a lighter texture than traditional shortbread, almost cake like.

    The base is slathered in jam, raspberry, or strawberry jam as I have. It is then topped off with a gooey coconut mixture that when baked tastes like coconut macaroon.

    Easy baking at its best. A recipe made from pantry staples and will fill your house with heartwarming smells. As far as slices go, this is one of the best recipes for coconut jam slice you will come across.

    Sara xxx

    Pantry Staple Ingredients

    A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.

    The beauty of this coconut slice recipe is it uses ingredients generally found in your kitchen pantry.

    • Butter: I use salted butter, but you can also used unsalted butter. Simply add a pinch of salt to the biscuit base ingredients. You can also use margarine in this recipe.
    • Sugar: Caster (superfine) sugar as the smaller sugar granuals dissolve more easily when creaming the butter.
    • Eggs: Bring your eggs to room temperature before use.
    • Flour: Self raising flour is used in this recipe, or subsitute with plain flour with 2 teaspoons of baking powder.
    • Vanilla: My preference is vanilla bean paste, but you can also use vanilla extract, or vanilla essence if preferred.
    • Jam: A berry jam such as raspberry or strawberry is standard, giving a contrasting layer in the slice. You can use your favourite jam in this recipe, or try summery bourbon peach jam, or pineapple jam.
    • Coconut: Traditionally made with desiccated coconut, you can also use a mix of deiccated and shredded for a more textural topping.

    How to make Coconut Slice

    Scroll to the bottom of the page for a printable version of this recipe.

    1. Pre-heat oven + Line the slice tin.
    2. Make the biscuit base: Beat butter and sugar, add egg and vanilla. Combine with flour, then spread shortbread mixture into slice tin and smooth.
    3. Jam Layer: Spread jam over the biscuit shortbread base.
    4. Make coconut macaroon topping: In a clean bowl add eggs, sugar and coconut and mix well. Spread coconut mixture over the top of the slice.
    5. Bake: 35 minutes or until golden brown.
    6. Cool: In the slice tin.
    7. Cut: Remove from tin and cut the coconut slice into bars or squares.
    Two pieces of coconut slice stacked on top of each other on a plate.
    coconut slice with strawberry jam

    Sara's Top Recipe Tips

    Cool Completely in the Tin: You may be tempted to remove the coconut slice from the tin before cooling, but it will crumble and break apart. Cool completely before removing from the tin and slicing into portions.

    Warm the Jam Before Spreading: You don't have to do this step, but if you warm the jam in the microwave it will be easier to spread over the uncooked biscuit base.

    Line the Tin: Even if you have a nonstick slice tin, make sure to line the tin with baking paper/parchment paper. Leave enough overhang to easily lift the slice from the tin once cooled.

    Substitute the Jam: Besides the alternative jam recommendations I gave above, you can replace the jam altogether. How about a caramel coconut slice using dulce de leche? You could also try tangy passionfruit curd, or go ultimately Aussie with Tim Tam spread.

    The best way to store jam and coconut slice

    Make sure you store the slice cut into bars or squares in an airtight container.
    If stored at room temperature it is best eaten within 2-3 days, if kept in the fridge within 5 days.
    In summer I store it in the fridge as the heat can make it a little more moist than desired.

    Can you freeze coconut slice?

    It does freeze, but I recommend eating it fresh within 2 days.
    To freeze, wrap each bar or square individually in plastic wrap and freeze. Defrost at room temperature. Defrosted slice bars/squares can be "refreshed" in a warm oven for 5-10 minutes.

    Coconut slice recipe

    Coconut Slice

    Recipe Author: Sara McCleary
    A classic old fashioned coconut slice recipe. The buttery pastry base is filled with luscious jam and topped with a delicious layer of toa
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Sweet Baking
    Cuisine Australian, New Zealand
    Servings 16 pieces
    Calories 268 kcal

    Ingredients

    • 110 grams (4oz/½ cup) butter
    • 110 grams (½ cup) caster sugar | superfine sugar
    • 1 egg
    • 150 grams (1 cup) plain flour
    • 2 teaspoons baking powder
    • 2 teaspoons vanilla bean paste
    • 250 ml (1 cup) strawberry jam | or raspberry jam

    Coconut Topping

    • 2 egg whites lightly beaten
    • 110 grams (½ cup) caster sugar
    • 180 grams (2 cups) desiccated coconut

    Instructions
     

    • Preheat oven at 180°C (360°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 flour, baking powder 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 egg whites, 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.

    Notes

    Cool Completely in the Tin: You may be tempted to remove the slice from the tin before cooling, but it will crumble and break apart. Cool completely before removing from the tin and slicing into portions.
    Warm the Jam Before Spreading: You don't have to do this step, but if you warm the jam in the microwave it will be easier to spread over the uncooked biscuit base.
    Line the Tin: Even if you have a nonstick slice tin, make sure to line the tin with baking paper/parchment paper. Leave enough overhang to easily lift the slice from the tin once cooled.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    1 cup equals 250ml (Nth America use 237ml)
    4 teaspoons equal 1 tablespoon
    I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 268kcalCarbohydrates: 34gProtein: 2gFat: 13gSaturated Fat: 10gCholesterol: 45mgSodium: 70mgPotassium: 94mgFiber: 2gSugar: 22gVitamin A: 215IUVitamin C: 1.6mgCalcium: 14mgIron: 0.9mg
    Keyword classic australian slice recipe, classic new zealand slice recipe
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Slice Recipes

    If a coconut and jam slice isn't quite your thing, we have plenty more slice recipes for you. or you could try one of my favourites below.

    • Vanilla Crunch Slice
    • Caramel Crunch Brownies - Rich, Decadent & Delicious!
    • Family Pleaser, Apple Walnut Crumble Slice
    • Super Easy Milo Slice with Weet-Bix
    « Easy Gozleme Recipe with 4 Fillings
    Rocky Road Valentine Hearts »

    Reader Interactions

    Comments

    1. john | heneedsfood

      February 17, 2015 at 9:24 pm

      Good old jam slice - so versatile. Takes me back!

      Reply
    2. Sarah

      February 15, 2015 at 12:21 am

      That looks beautiful! I love toasted coconut and can imagine how fragrant that would be! Yummmm!

      Reply
      • Sara

        February 16, 2015 at 1:09 am

        Thanks Sarah, it smelt divine 🙂

        Reply
    3. gummi baby

      February 10, 2015 at 11:47 pm

      Yum! Great way to use up leftover jam when you're eager to start a new jar! Mine would be apricot!

      Reply
      • Sara

        February 12, 2015 at 1:34 am

        Apricot would be pretty delicious.

        Reply
    4. Carly

      February 05, 2015 at 10:09 am

      Yum! This looks so delicious, like something my Gran would make! I reckon raspberry jam would be beautiful, that bit of tartness with the sweet coconut topping!

      Reply
      • Sara

        February 12, 2015 at 1:33 am

        The original is made with raspberry jam and is really really good.

        Reply
    5. Choc Chip Uru

      February 02, 2015 at 11:15 pm

      I made a similar slice a while back and it was delicious! Your photos make me want to go back and devour it 😀

      Cheers
      Choc Chip Uru

      Reply
      • Sara

        February 12, 2015 at 1:33 am

        Glad to get some slice cravings happening for you.

        Reply
    6. Martine @ Chompchomp

      February 02, 2015 at 9:33 pm

      I love that visual of your pooches supervising your baking and subsequent photography. I have a similar problem with one of my fur-kids. One of the best places for natural light in our house is the floor in the sun room, which is very easy access for him. It is a job on its own trying to take good photos without a tail or whisker sneaking in!

      Reply
      • Sara

        February 12, 2015 at 1:32 am

        Sally is really really good when I am doing floor shots, she looks on but knows not to touch the food. She really is quite amazing.

        Reply
    7. Peter G | Souvlaki For The Soul

      February 02, 2015 at 5:49 am

      LOL! I love Sally! I wish I had your problem! Anyway, I love the slice...very "old school" and very delicious!

      Reply
      • Sara

        February 12, 2015 at 1:31 am

        Was very old school and very delicious. Love having Sally under my feet, she is definitely my biggest food fan.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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