Buttery Coconut Jam Slice made from scratch. With a baked shortbread crust, a layer of raspberry jam and a crispy coconut meringue topping. It’s the perfect morning tea treat!
Coconut Jam Slice lovin’ ❤️
Do you know and love Coconut Jam Slice or are you sitting there thinking, what in the world is THAT?! Let me break it down for you. It starts with a buttery shortbread crust, next up is a layer of raspberry jam and finally, a topping of sweet coconut meringue.
Did I make a coconut jam fan out of you yet?!
I’m not quite sure where the Coconut Jam Slice originated from, but here in Australia, it’s a morning tea staple. We love our easy slices that can be whipped up when guests pop over – especially ones that only need a handful of ingredients.
And that’s what this Coconut Jam Slice is ALL about. It’s super simple and easy to make – you don’t even need an electric mixer. And you could have most, or even all, of the ingredients sitting in your pantry right now. #winning
It starts off with a really simple shortbread crust, that when baked, just about melts-in-your-mouth. In fact, it’s the same one I use in my lovely Passionfruit Slice. It also has some desiccated coconut in it too, which adds both flavour and texture.
When you make the shortbread, it will appear crumbly, like wet sand (see pic above). That is totally fine! Just dump it in your baking pan and then use the back of a spoon to smooth it out into one even layer.
Next, we add a lovely layer of raspberry jam. I recommend using the best quality jam you can afford because the flavour really shines through. And finally, it’s time for that signature coconut topping.
Essentially, it’s actually a little bit of coconut meringue. We combine shredded coconut with a little sugar, vanilla and egg. Once baked it goes golden brown but maintains it’s chew. And by baking the slice, the flavour of that roasted coconut, goes beautifully with the jam and buttery shortbread crust.
So simple. So delicious.
HOW TO MAKE PERFECT COCONUT JAM SLICE
- Start by lining an 8-inch square cake tin with baking or parchment paper, making sure two sides overhang. This will make it easier to remove the slice later on. Preheat your oven.
- Begin my making your shortbread crust. Whisk together your sugar, flour and coconut. Then pour over your melted butter and stir to combine. The mixture will resemble wet sand and appear crumbly – this is totally fine. Add it to your prepared tin and then use the back of a dessert spoon to press it down to form one even layer. Bake for around 10 minutes or until it starts to turn golden on the edges.
- Spread a layer of jam over the top of your shortbread – it’s ok to do this while it’s warm. Then make up your coconut topping. Whisk together egg, sugar and vanilla just to combine. Then stir through your shredded coconut.
- Scatter coconut mix all over the top of your jam layer. It’s totally fine if it’s a bit patchy and uneven. This slice is rustic and beautiful! Bake for an additional 10-12 minutes or until it’s golden brown on the top.
- Leave coconut slice to cool completely in tin. If you try to remove it before it’s cooled it will be quite fragile and you run the risk of it breaking. Then gently remove it and cut into squares.
- Coconut Jam Slice is best eaten on the day it’s made but you can store the leftovers in an airtight container at room temperature.
MORE SLICE RECIPES
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Coconut Jam Slice
An easy Coconut Jam Slice made from scratch.
Ingredients
Coconut crust
- 65 grams (1/2 cup) icing sugar or powdered sugar
- 140 grams (1 cup) plain flour or all purpose flour
- 75 grams (3/4 cup) desiccated coconut
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
Jam coconut topping
- 135 grams (1/2 cup) good quality raspberry jam
- 1 large egg
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1/2 teaspoon vanilla extract
- 90 grams (1 and 1/2 cup) shredded coconut
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges. Remove from oven.
- While the base is still warm, spread over jam to form one even layer. In a medium-sized mixing bowl, add egg, sugar and vanilla. Give it a good whisk for 30 seconds or so until combined. Stir through shredded coconut.
- Spread this coconut meringue mixture over the jam. Spread out to form one layer – don’t worry too much if it’s a bit patchy here and there. Place bake in the oven for another 10-14 minutes or until topping turns golden brown.
- Remove from the oven and leave in pan to cool completely. Cut into small slices and serve fresh.
Abby says
So easy to make and soooo yummy! Thanks so much for the recipe
★★★★★
Jessica Holmes says
So glad you enjoyed it!
Debbie Brodley says
What a recipe! So easy and taste absolutely epic!!! I’ll be keeping this one for future! Thanks.
★★★★★
Jessica Holmes says
Yay! Love that Debbie!
Carol says
Hi Jessica, I will definitely make these but any idea how to adapt the recipe for my dad who does not like coconut? I thought I could top the base with mincemeat which he loves. Would it be ok to just leave out the coconut or should I replace it with anything else?
Jessica Holmes says
Hi Carol, it might be a bit tricky to substitute the coconut for the topping unfortunately.
Carol says
I have looked at recipes for a crumble topping which uses similar ingredients but using rolled oats instead of coconut so I will try that.
Jessica Holmes says
Oh awesome idea!
Mandy says
Hi Jessica,
This recipe reminds me of cooking at home with Mum. As hers never lasted long enough for this question and she is not with us now, can it be frozen so that I can get ahead of the Christmas cooking?
Thanks in advance, Mandy
★★★★★
Jessica Holmes says
Hi Mandy, aw I haven’t actually tried freezing this one, before but I worry the nice crisp top would go a bit soggy.
Kathryn Payandeh says
This was my favourite pudding at school some 60 years ago.Served with vanilla custard
Jessica Holmes says
Oh love that! It would be scrumptious served with custard – yum!
Kayla says
Do you use unsweetened or sweetened coconut for the bars?
Jessica Holmes says
Hi Kayla, just unsweetened coconut for this one.
NANCY says
Just put these in the oven and they look amazing already!
Jessica Holmes says
I hope you love them Nancy!
NANCY says
SO good. Just had some with a cup of coffee. Can’t wait to try some other of your slice recipes. Thanks!
★★★★★
Jessica Holmes says
Aw love hearing that!!
Dianne Hunt says
This is yummy! I had to adjust quantities as I didn’t have enough coconut, and only desiccated! So I saved this for the top and reduced the amount of butter in the base, keeping the flour and sugar quantities the same. I doubled the quantities and used a small tray bake tin, so the base was a bit deeper than shown in the recipe. I also added a pinch of salt to the base to bring out the taste of the butter. Would definitely make again!
Jessica Holmes says
So glad you enjoyed it Dianne! Thank you for the kind review!
Ron says
Absolutely scrumptious.
★★★★★
Jessica Holmes says
so glad you enjoyed it Ron!
Rachael says
This recipe is AMAZING!! The base is so buttery and moist.
Easily my favourite slice at the moment.
I only had coconut flakes on hand (not shredded) for the top layer, but I just gave it a rough chop with a sharp knife and it came out so rustic and beautiful. So easy too!
Thank you so much for this recipe . LOVED IT!
★★★★★
Jessica Holmes says
I love hearing that Rachael! Thank you for your kind review!
Carl says
Im finding it hard to get Flaked Coconut. Could i just use desiccated in the top too?
Jessica Holmes says
Hi Carl, it won’t quite be the same texture but it should taste the same!
Nusrat says
Hi Jessica,
How would you recommend storing these, and how long should they last?
Also wanted to say thank you for all the recipes you post. I’ve subscribed to your emails and your website is my go-to for all baking recipes!
★★★★★
Jessica Holmes says
Hi! I store them in an airtight container at room temperature. They should keep well for a few days! And you are so welcome – thank you so much for the encouragement.
Tina says
Really great recipe, so easy to make, thanks for posting and btw, tasted great with apricot jam.
Jessica Holmes says
Aw so glad you enjoyed them Tiny! And love the idea of using apricot jam – yum!
jeanette says
Very easy to make and great with a cup of tea. Not too keen on adding coconut to the base and think I would prefer a plain shortbread base but that’s personal preference. Still tastes good and will impress friends and family.
★★★★
Jessica Holmes says
Glad you enjoyed it Jeanette!
Joshua says
I really enjoyed this slice, especially that shortbread crust!
★★★★★
Jessica Holmes says
So happy to hear that Josh!