Coconut Jam Slice – or Louise Slice- My Nanna’s Recipe
Coconut Jam Slice – I remember have a big slice of Coconut Jam Slice on the afternoons I went to Grandma’s house. She always loaded up the jam and it was simply scrumptious. This recipe is an oldie but a goodie – delicious biscuit base with a jam filling and deliciously sweet coconut topping!
Who said it had gone out of fashion!
It is also known in New Zealand as ‘Louise Slice’. Like the pavlova – the Kiwi’s try and claim Coconut Jam Slice as their own – damn copy cats!
Make a huge batch and keep it sealed in an air-tight container – it will last a good week in the fridge.
Method
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Preheat the oven to 180 degrees.
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Spray a lamington tin with canola oil or line well with baking paper.
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Place the flour, butter and icing sugar into a food processor and pulse for 30 seconds or until mixture just comes together (don't over mix!).
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Take out of food processor and lightly knead.
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Press into the lamington tin and refrigerate for 10 minutes
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Bake for 15 minutes or until golden. Cool in the tin.
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In a small bowl whisk the eggs and sugar until combined. Stir in the coconut.
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Spread the jam over the baked base evenly and smooth out with a spoon.
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Spread the coconut/egg topping over the jam evenly and bake for 20 minutes or until lightly golden.
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Cut into squares when cool.
Recipe Hints and Tips:
- Coconut Jam Slice is best made fresh on the day it is to be eaten.
- Keeps for up to two days in a sealed airtight container.
- Not suitable for freezing.
