Wednesday, 7 May 2014

Jam and Coconut Slice

I made this slice to take on my visit  to my very old friend Beryl. Our friendship was forged around food so many years ago and still occupies much of our conversation. She is unable to bake these days but still enjoys a meal out and what she refers to as good  'home baked' cakes and slices. Having just made the Mandarin Jam I thought it would be perfect in  the jam and coconut slice.  Cut into small pieces it is a lovely with coffee, however a larger piece with a dollop of cream makes a good dessert or more substantial treat.

I make it in the food processor - there is no need to wash it in between making the base and the topping.

Jam and Coconut Slice


1 ½ cups plain flour
½ cup sifted icing sugar
125gm butter, chopped
½ tsp vanilla extract
1 egg

½ cup jam or more if you like lots

Coconut Topping
1 cup ground almond
2 cups coconut
1/3 cup castor sugar

Preheat oven to 170C. Grease and line deep slice tray.

Combine flour, and sugar in a bowl, add butter and rub in until mixture resembles coarse breadcrumbs. Add vanilla and egg. Mix into a firm dough. You may need a little water to help the dough come together.

Put flour, sugar and in food processor bowl. Pulse/whiz to combine. 

Add butter and process until mix resembles coarse bread crumbs

Add vanilla and egg and pulse/whiz until it forms a ball.

Press the dough evenly into the prepared tin. 

Bake the base for 15 minutes or until the edges are starting to colour and top is pale golden.
Meanwhile, make the topping.

In a large bowl or the food processor whisk the eggs and sugar until they are well combined. Stir/pulse in the coconut.

When the base is ready, remove from the oven. Spread jam over the base  and then the topping. 

 Return to oven and bake for 20 minutes until topping has set and is golden brown. Leave slice to cool in the tin on a wire rack.

Leave  slice until cold and cut up with a sharp knife.

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