Description
Buttery crumb crust bakes to a soft golden base, then topped with tangy strawberry jam and a velvety coconut mix that toasts to honeyed perfection.
Ingredients
- 1 cup plain flour
- 1/4 cup caster sugar
- 1/2 cup unsalted butter
- 1/2 cup strawberry jam
- 1 cup desiccated coconut
- 2 tablespoons caster sugar
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C and line a 20 cm square baking pan with parchment paper.
- In a bowl, cream together the butter and 1/4 cup caster sugar until light and fluffy.
- Add the plain flour and mix until a crumbly dough forms, then press evenly into the prepared pan.
- Bake the base for 12 minutes or until just set and pale golden; remove from oven and let cool slightly.
- Spread the strawberry jam evenly over the warm base.
- In a separate bowl, combine the desiccated coconut, 2 tablespoons caster sugar, sweetened condensed milk, and vanilla extract until well mixed.
- Spread the coconut mixture over the jam layer and return to the oven for 15–17 minutes or until the topping is golden brown.
- Allow to cool completely in the pan before cutting into squares.
Notes
- Ensure the slice is fully cooled before cutting to keep layers intact.
- Feel free to substitute strawberry jam with raspberry or apricot jam.
- Store leftover slices in an airtight container at room temperature for up to 4 days.
- For extra flair, drizzle melted chocolate over the cooled slices.