Coconut Slice
Indulge in the sweet, tropical allure of this simple yet irresistible Coconut Slice recipe! Featuring a buttery shortbread base, a layer of luscious strawberry jam, and a golden, chewy coconut topping, this treat is perfect for any occasion—whether it’s a mid-afternoon snack or a festive dessert. Made with pantry staples like all-purpose flour, shredded coconut, and vanilla extract, this easy-to-make dessert comes together in just 45 minutes, with minimal prep and baking time. The contrast of textures—crumbly shortbread, gooey jam, and crisp coconut—is sure to make every bite a delight. Plus, it's versatile: swap out the strawberry jam for your favorite flavor to add your personal touch. Serve these crowd-pleasing bars at gatherings or enjoy them with a cozy cup of tea. Coconut lovers, this one’s for you!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsalted butter
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Strawberry jam (or your favorite flavor)
- 1.5 cups Shredded coconut (unsweetened or sweetened)
- 0.5 cup Powdered sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift the slice out later.
In a medium-sized bowl, mix the all-purpose flour, granulated sugar, and salt. Add the unsalted butter, cut into small cubes, and use your fingers or a pastry blender to incorporate it until the mixture resembles breadcrumbs.
Press the flour mixture evenly into the bottom of the prepared baking pan to form the base. Bake for 10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
Spread the strawberry jam evenly over the slightly cooled base, ensuring you reach all the edges.
In a separate bowl, whisk together the eggs, powdered sugar, and vanilla extract until smooth. Stir in the shredded coconut until fully combined.
Spread the coconut mixture evenly over the layer of jam, pressing it down gently with the back of a spoon to create an even layer.
Bake in the preheated oven for 20 minutes, or until the coconut topping is golden brown and set.
Remove from the oven and allow the slice to cool completely in the pan. Once cool, use the parchment paper overhang to lift the slice out of the pan. Cut into 12 squares or rectangles.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 14.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
