Jammy Coconut Slice
Serves 10-12 people
10-20mins Prep
30-40mins Cook
Sweet, sticky, and utterly addictive, this coconut slice is layered with Anathoth Farm Raspberry Jam for a nostalgic treat that’s perfect with a cup of tea.
By Barker's Professional
Ingredients
- 2/3 cup Almonds
- ¼ cup Butter
- ½ cup
- ¼ + 2 cups Desiccated coconut
- 1/3 cup Plain flour
- ¼ + ¼ Sugar
- 1 Tbsp Honey
- 1-2 Tbsp Milk
- 3
- 1 cup
- 5
Method
- Preheat oven to 200°c fan-forced.
- Using a food processor, blitz almonds then add butter, coconut flour, 1/4 cup desiccated coconut and plain flour to combine. Add honey and milk so the dough is formed.
- Press the base into a lined tin, approx. 20cm by 30cm
- Bake for 30 minutes until the top becomes golden. Remove the base and cool for 10 minutes. Reduce the heat to 180°c.
- Meanwhile, combine eggs, 2 cups desiccated coconut, 1/4 cup sugar and mix well with a fork in a medium bowl.
- Spread Anathoth Farm Raspberry Jam over the base evenly and then pour the egg batter over the jam. Use the back of a spoon to gently spread it evenly. Place the figs over the topping.
- Bake for 30 minutes until the top is golden brown all over. Leave to cool before serving.
