And you thought my first post might have been about ravioli . . .
I remember eating slices as a child . . peppermint slice, chocolate slice, mars bar slice (oh, yum, have to make that!), caramel slice, and this, jam coconut slice. So when I saw a feature on slices in Donna Hay magazine, I thought I would take a trip down memory lane. The texture of the toasty shredded coconut on top is the winner, and you can’t go wrong with raspberry jam!
If I bake this again, I’ll definitely make some modifications – halve the sugar, cut down on the thickness of the base, and add less jam.
jam coconut slice by Donna Hay
1 cup (220g) caster sugar (I would be so bold as to cut it back to 1/2 cup)
1 cup (80g) dessicated coconut
2 cups (300g) plain flour
200g butter, melted
1 cup (320g) raspberry jam (could also be cut back to 3/4 cup)
3 cups (225g) shredded coconut
2 eggwhites, lightly beaten
Preheat oven to 180 degrees celcius (350 farenheit). Place the sugar, coconut, flour and butter in a bowl and mix until combined. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 20 minutes or until golden. Allow to cool slightly. Spread the base with the jam.
To make the coconut topping, place the coconut and eggwhites in a bowl and mix well to combine. Spread over the jam and bake for 25 minutes or until golden. Allow to cool completely in tin before serving. Makes 18.
I made this a few days ago and it keeps very well.