Jam and coconut slice

Jam and coconut slice is one of those old favourites that never seems to go out of fashion. The jammy base is lovely and sticky and works perfectly with the soft coconut topping. You can whatever flavour of jam you like – and if you’re really ambitious you can make your own! This slice is great for an afternoon treat at home or as a delicious gift at gatherings with friends and family. 

Ingredients 

• 125g unsalted butter, softened
• 1/4 cup caster sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1/2 cup plain flour
• 3/4 cup self-raising flour
• 1/4 cup almond meal
• 1/4 cup milk
• 1/2 cup jam (try plum, strawberry, raspberry or whatever you like)

Coconut topping

• 60g unsalted butter, softened
• 1/4 cup caster sugar
• 1 egg
• 2 tablespoons self-raising flour
• 1 3/4 cups shredded coconut

Method 

1. Preheat oven to 200C/180C fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper.

2. Using an electric mixer, beat the butter, sugar, vanilla and egg until well combined and mixture is creamy. Stir in the plain flour, self-raising flour, almond meal and milk. Spoon mixture into prepared pan, spreading with a spatula to level. Top with jam. Spread gently to form an even layer.

3. Make coconut topping. Using electric mixer, beat the butter and the sugar together until light and fluffy. Add egg. Beat until just combined. Stir in flour and coconut. Spoon topping evenly over jam layer.

4. Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for a further 15 minutes or until topping is golden. Stand for 30 minutes. Cut into squares. Serve slice warm or cold.