Dessert Food

Coconut jam slice

5 December 2012

Christmas is coming. I am forever jealous when my friends exclaim, “I love Christmas!” Christmas for me was never that exciting, but I want this to change. I love the idea of decorating and making a feast for Christmas. I have been looking online for Christmas inspiration, but mostly all I can find is winter Christmas inspiration, so I will have to come up with some ideas of my own, like people used to do before Pinterest. Life can be so hard…

From what I recall, Christmas day in Melbourne is never really that hot. It’s usually a mild day, where people feast on cold meats or seafood. I plan to make a yummy veggie feast this year. I want to make breakfast, lunch, dinner, dessert, and of course cocktails. As it’s just the two of us, perhaps we could spend the day at the beach, a park, the bush… I will have to have a good think.

In the meantime, I decided to do a bit more baking before leaving our humble suburban abode for our new apartment. One and a half more weeks, by the way.

As I have mentioned one hundred times before, I used to be a very fussy little girl. Another thing I first tried this year was jam. I am so ashamed. Jam is amazing! I especially love peanut butter and jam sandwiches, a mix which I originally thought would taste revolting. Wrong!

So this year I have been going jam crazy. So far I have tried strawberry, raspberry, blueberry, peach, apricot, and my favourite, cherry. Now I want to try making my own jam.

This slice includes a delectable layer of jam which gives it that extra fruity sweetness I adore. It complements the buttery shortbread base and chewy coconut topping. Latest workmate compliments include: “Did you buy these?”

The pan I used for this was too small, hence why the biscuit base is so thick. It also had the texture of cake. I highly recommend using the correct sized pan, for more of a crunchy biscuit base.

Coconut jam slice
Yields 20
  1. 2 cups plain flour
  2. 1 cup caster sugar, separated into two ½ cups
  3. 125g (4.4oz) butter, cubed
  4. 3 eggs
  5. 1 tsp vanilla essence
  6. ¾ cup jam
  7. 2 cups desiccated coconut
  1. Preheat the oven to 180°C/355°F (fan-forced 160°C/320°F).
  2. Grease and line a 3cm (1.2in) deep, 24cm x 29.5cm (9.5in x 11.5in) baking pan.
  3. Combine sifted flour, ½ cup caster sugar and butter. Use a food processor or your hands to press in the butter until the mixture resembles breadcrumbs.
  4. Add 1 egg and vanilla essence. Use food processor or electric beaters to create a soft dough.
  5. Press dough evenly into the base of the pan. Cook for 15 to 20 minutes, or until light golden.
  6. Spread jam over warm biscuit base.
  7. Whisk remaining 2 eggs and ½ cup caster sugar in a bowl. Stir in coconut. Spread mixture over jam. Bake for 25 minutes, or until top looks golden.
  8. Cool completely in the pan. Cut into squares.
Adapted from Taste
Adapted from Taste
niveous moon

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  • Reply Paz 13 December 2012 at 4:47 pm

    Very nice. Looks delicious.

    • Reply Nicole 14 December 2012 at 7:28 pm

      It was very good, and rather addictive.

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