I came across this recipe in my efforts to make a home-made version of AT’s favourite cheap and nasty bakery treat – Jam and Coconut Slice. Like the ones he used to get at the bakery near his childhood home – yellow, gluey and streaked with a line of fluorescent pink ‘jam’. The kind with the dense, crumbly base and the juicy coconut top. Ok, so they weren’t THAT bad. And it was very mumsy of me to try and make the home-made version. These ones are lighter, more crumbly and taste of home-cooked goodness. Nothing like the original, mass-produced version, which is a good thing.
Jam and Coconut Slice Recipe
Ingredients:
1 cup caster sugar
1 cup coconut
2 cups plain flour
200g melted butter
1 cup raspberry jam
Topping
3 cups coconut
2 egg whites, lightly beaten
OVEN at 180C
Method:
Mix sugar, coconut, flour and butter in a bowl.
Press into a lined slice tin.
Bake for 20 minutes or till golden
Let it cool a little.
Spread with jam.
Mix coconut and egg whites together and spread over the slice.
Bake for another 20 minutes, or till golden.
Cool and eat.
Looks yummy! Where I live now it is always called a ‘louise slice’ – who would ever know why? I think the topping is what I would have grown up knowing as a macaroon ( not a bit like the current macarons which are quite the rage and very expensive). happy cooking
Yes, the topping is sort of like the old fashion macaroons. I think the difference is the ‘oo’. You can’t go wrong when coconut is involved as far as I’m concerned!