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Coconut jam slice


  • Preheat oven to 175°C fan forced (195°C normal).
  • Place both flours, the butter and icing sugar into a processor and mix in short bursts until fine and crumbly.
  • Add 1 egg yolk and process until the mixture just comes together. (If needed, mix in another egg yolk.)
  • Then grease and line a biscuit tin with baking paper, leaving paper hanging over on the long sides. Press in the mixture and cook in the oven for about 15 mins until golden brown. Remove and allow to cool.
  • When ready, generously smear the biscuit base with jam and set aside.
  • Place 3 eggs with the caster sugar in a bowl and beat, with a hand mixer, until creamy.
  • Add the coconut and mix well with a wooden spoon.
  • Carefully spread the mixture over the jam, gently pressing down with the back of a wooden spoon. Then cook in the oven for about 25 mins until lightly golden. Remove and allow to cool in the tin, before cutting into squares and serving.


  • ½ cup self-raising flour
  • 1 cup plain flour
  • 150 gm unsalted butter, cubed
  • 60 gm icing sugar
  • 1-2 egg yolks
  • cooking oil spray
  • any berry jam
  • 3 large eggs
  • 125 gm caster sugar
  • 3 cups desiccated coconut

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm