Noah turned two months yesterday! We’ve started a tradition where at every month’s birthday we bake him a treat of some sort. Today it’s the yummy Coconut Jam Slice, which his dad loves so very much. It’s a very popular treat in Australia and understandably so – the combination of the buttery base, with the sweet jam and slightly crunchy coconut topping works beautifully. The next time I’ll use a smaller pan so that the slices are a bit thicker but I like to think I got the flavours down pat. I used a Donna Hay recipe and she is a queen when it comes to the Australian kitchen scene so I couldn’t have gone too wrong.
Next time I’ll try a new coconut jam slice recipe – most likely this one from BillGranger.
And here is another version of the Donna Hay recipe which I may try out as well.
Coconut Jam Slice by Donna Hay
1/3 cup caster sugar
1 cup flour (sifted)
1 tsp baking powder
1 egg yolk
3/4 cup raspberry jam
1/3 cup castor sugar
1 cup shredded coconut
1 egg, lightly beaten
Preheat oven to 180 degrees celcius (350 farenheit). Place the butter, flour, sugar and baking powder in the food processor until combined. Add the eg yolk and continue pulsing until a soft dough forms. Press the dough into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 12-15 minutes or until golden. Allow to cool slightly. Spread the base with the jam.
To make the coconut topping, place the coconut, sugar and egg 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.