Coconut slice is an Australian classic. Buttery cake like base smothered with strawberry jam, and topped with a scrumptious coconut mixture. An easy recipe that delivers satisfyingly delicious results.
I love uncomplicated baking. A recipe that can be made from pantry staples. One that fills your house with heartwarming smells while it bakes, in this case, rich toasted coconut.
An Australian Classic
Coconut slice is an Australian bakery staple. All good cake shops worth the weight will have this tasty slice on display. It is also found in supermarkets and hot bread shops around the Nation.
Often filled with raspberry jam. In this case, I have used strawberry, as I always have jars of strawberry jam in my pantry.
There is a reason why coconut slice is dear to Aussies’ hearts. It tastes so damn good! First there is a layer of butter crumbly cake. I hate to use the word dense, but it is more biscuit like (cookie like) than sponge.
On top of that is a generous layer of delicious sweet raspberry (or in this case strawberry) jam. It is all finished off with a coconut mixture. The mixture on baking becomes macaroon like (not macaron), which is like toasty coconut meringue.
Each bite delivers crunchy toasty coconut, sweet summery jam and crumbly cake to your tastebuds.
Ingredients
What is wonderful about this recipe is that the ingredients for coconut slice are pantry staples.
- Butter
- Caster Sugar
- Egg
- Flour
- Baking Powder
- Vanilla Bean Paste
- Strawberry Jam
- Desiccated Coconut
Recipe Walk Through
- Start by pre-heating your oven at 180 deg C (360 deg F) and lining 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.
It’s a comforting and satisfying slice, tasting and smelling delectable. A slice that fills the house with beautiful baking smells and will make your taste buds smile.
Sara xxx
Recipe
Coconut Slice
Ingredients
- 110 grams (? 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
Coconut Topping
- 2 egg whites lightly beaten
- 110 grams (½ cup) caster sugar
- 180 grams (2 cups) 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 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.
Nutrition
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.
john | heneedsfood
Good old jam slice – so versatile. Takes me back!
Sarah
That looks beautiful! I love toasted coconut and can imagine how fragrant that would be! Yummmm!
Sara
Thanks Sarah, it smelt divine 🙂
gummi baby
Yum! Great way to use up leftover jam when you’re eager to start a new jar! Mine would be apricot!
Sara
Apricot would be pretty delicious.
Carly
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!
Sara
The original is made with raspberry jam and is really really good.
Choc Chip Uru
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
Sara
Glad to get some slice cravings happening for you.
Martine @ Chompchomp
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!
Sara
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.
Peter G | Souvlaki For The Soul
LOL! I love Sally! I wish I had your problem! Anyway, I love the slice…very “old school” and very delicious!
Sara
Was very old school and very delicious. Love having Sally under my feet, she is definitely my biggest food fan.