Coconut Jam Slice Recipe — Sweet Layered Coconut Bars

This coconut jam slice features a soft, buttery pastry base, a layer of fruity jam and a crisp coconut meringue topping. It’s ideal for lunch boxes or enjoyed with a mid-morning cup of tea.

A slice of coconut jam tart on a white plate.

This is a vintage recipe that goes back more than 60 years in my family — something my mum used to make and I later made for my children. Recipes like this can slip from view as new trends arrive, but a quick search online brought it back to life for me.

The recipe uses just six simple ingredients and takes about 20 minutes to prepare plus 25 minutes in the oven. For the base I make a soft pastry that takes only a few minutes to mix; it yields a tender, cake-like texture that I prefer to a traditional firm pastry. If you have leftover sweet pastry from another bake, that will also work well as a base.

I use smooth, seedless strawberry jam here, but you can substitute any jam you have on hand — blackcurrant or apricot both work beautifully. The coconut topping is simply sugar and an egg whisked together, then mixed with desiccated coconut (about one cup) to give a crunchy, golden finish in the oven. The topping bakes to a crisp layer that complements the soft pastry and jam.

The three layers — soft base, jam and coconut topping — are visible in the photos below.

Three slices of coconut jam tart piled one on top of the other.

Many countries have variations of this idea. For example, South African hertzoggies are similar coconut-jam tarts made from comparable ingredients but assembled slightly differently. I sometimes use pastry offcuts and leftover topping to make small coconut jam fingers so nothing goes to waste.

Ingredients

This recipe makes one 7″ x 10″ (18cm x 25cm) coconut jam slice, about 12 slices.

Plain / all-purpose flour — not self-raising (no leavening agent is used).
Caster sugar — used in the pastry and the topping; granulated sugar can be used but dissolves more slowly.
Eggs — used in both the pastry and the topping.
Butter — at room temperature so it creams easily with the sugar.
Jam — enough to cover the pastry layer; any flavour you prefer will work.
Desiccated coconut — combined with egg and sugar for the crunchy topping.

Exact ingredient amounts are available in the printable recipe card at the end of this post.

Instructions

Soft pastry base

Butter and sugar creamed together in a white mixing bowl.

Step 1: Beat the butter and sugar together until light and creamy.

Step 2: Add the egg and beat until well combined.

Flour mixed in to form a thick sticky dough.

Step 3: Fold in the flour with a spatula until a ball of sticky dough forms.

A baking pan lined with baking parchment.

Step 4: Line a 7″ x 10″ (18cm x 25cm) baking pan with parchment paper.

The sticky dough being spread into the baking dish with the help of a tablespoon.

Step 5: Spread the sticky dough evenly into the pan using the back of a wet spoon or damp hands to press it flat.

Note: this dough is intentionally sticky and cannot be rolled. Its texture is similar to very thick cake batter and should be about 1 centimetre thick in the pan.

Jam

Strawberry jam being softened in a white bowl.

Step 6: If your jam is thick, loosen it in a small bowl so it spreads easily over the soft pastry.

Strawberry jam spread onto the dough in a baking dish.

Step 7: Spread the jam evenly over the pastry base.

Add the topping and bake

Eggs and sugar whisked together in a white mixing bowl.

Step 8: Whisk the egg and sugar together to make the topping.

Desiccated coconut mixed with eggs and sugar.

Step 9: Stir in the desiccated coconut until combined.

Coconut topping spread on top of the layer of jam.

Step 10: Drop spoonfuls of the coconut mixture over the jam, then spread to cover evenly.

A baked coconut jam slice in a baking dish.

Step 11: Bake in a preheated oven at 180°C / 355°F for about 25 minutes, or until the topping is golden. Allow to cool fully in the tin before removing to prevent the topping from cracking.

Top tips for a successful result

Follow these tips to ensure the slice turns out well every time:

Press the sticky base into the pan with damp hands or the back of a wet spoon rather than trying to roll it.
Aim for a base thickness of roughly 1 centimetre (about 1/2 inch).
Line the tray with parchment paper to prevent sticking; a few drops of water on the tray will help the paper stay put.
If your jam is very firm it will be hard to spread — soften it in a small bowl first.
When adding the coconut topping, place spoonfuls across the surface and then smooth with a flat knife.
Leave the baked slice to cool completely in the tin before attempting to remove it so the topping stays intact.

Variations

You can use leftover sweet pastry offcuts instead of the soft pastry base if you prefer. Also feel free to swap the strawberry jam for any other flavour you like.

Equipment

Basic equipment required: a mixing bowl, balloon whisk (or electric hand mixer), spatula and a 7″ x 10″ (18cm x 25cm) shallow baking tray lined with parchment paper.

Storage

Store the cooled coconut slice in an airtight container at room temperature for 3–4 days. It should keep well that long; the base may begin to dry out after that.

You can freeze the slice if needed: once cooled, wrap in foil and plastic wrap and freeze for up to four months. Defrost at room temperature before serving.

Three slices of coconut jam slice on a white paper doily.

FAQ

How do I prevent the coconut topping from burning?

Bake at the recipe temperature and time. If your oven runs hot or the topping begins to brown too quickly, loosely cover the slice with foil for the final minutes of baking.

Can I use shredded coconut instead of desiccated coconut?

Yes. Shredded coconut gives a coarser texture; if you prefer a finer texture, pulse it briefly in a food processor first.

Save for later

If you want to save this recipe for later, use your preferred bookmarking or recipe-saving tool. You can also print the recipe card at the end of the post.

Related recipes

For more bakes, visit the cakes, biscuits and dessert recipes section on my site. A few other favourites include lemon amaretti biscuits, traditional Eccles cakes, jam turnovers and banana cornflake breakfast cakes with coconut.

Lemon amaretti biscuits
Traditional Eccles cakes recipe
Jam turnovers
Banana cornflake breakfast cakes with coconut

📋The recipe