Coconut Jam Slice Food

JAM AND COCONUT SLICE

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 20 x 30cm slice pan, extending paper above the rim at long sides for handles.
• Using an electric mixer, beat butter and sugar in small bowl until pale and creamy. Add egg and beat until combined. Stir in flours. Spoon mixture into prepared pan and smooth surface. Spread jam over slice base in pan.
• To make topping: Combine egg, sugar and coconut in a medium bowl. Spread topping over slice.
• Bake 35-40 minutes, until golden brown. Remove from oven. Cool completely in pan. Cut slice into squares to serve.

COCONUT JAM SLICE

Steps:

• 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.

BLACKCURRANT COCONUT SLICES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
• To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
• To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
• Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

COCONUT JAM SLICE

Steps:

• preheat oven to 180C degrees.
• lightly grease a shallow 20 x 30 cm tin.
• place flour, custard powder, butter and icing sugar in a food processor.
• process in short bursts until mixture begins to stick together.
• turn mixture onto a lightly floured surface and press together into a ball.
• press dough evenly into prepared tin and refrigerate for 10 minutes.
• bake for 15 minutes or until just golden.
• set aside to cool.
• spread jam of your choice over the slice.
• whisk together the sugar and eggs until well combined, then stir in coconut.
• carefully spread this mixture over the jam, gently pressing down with the back of a spoon.
• bake for 20 minutes or until lightly golden.
• cut into fingers or squares when cold.

JAM SLICE

Steps:

• Preheat oven to 190°C.
• To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor).
• Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough.
• Turn the dough out onto a lightly floured surface and knead gently until smooth.
• Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes.
• Reduce oven temperature to 180°C.
• Spread the jam evenly over the pastry base.
• Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist.
• Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
• Allow the slice to cool in the pan before cutting into slices.