Our classic Thermomix Jam and Coconut Slice has a buttery soft base, topped with sweet jam and crunchy coconut.
Just 10 minutes prep time and 7 basic ingredients are required.
Baking old fashioned slices in the Thermomix is one of my favourite things! Recipes like this Thermomix Jam and Coconut Slice, Hedgehog Slice, Jelly Slice and Weet-Bix Slice are all good old classics that have well and truly stood the test of time!
Perfect for afternoon tea, school lunchboxes, fetes, fundraisers and after school snacks.
Why You're Going To Love This Recipe
Thinking of baking our Thermomix Jam and Coconut Slice? Here's why you should!
- Old Fashioned Favourite - this classic slice is just like the one your grandma used to make... and it's still just as popular!
- Basic Ingredients - made using 7 ingredients (that you probably already have in your pantry or fridge) makes this a budget-friendly recipe
- Freezer-Friendly - make ahead of time and freeze for up to 3 months
- Perfect For Lunch Boxes - the kids absolutely LOVE this sweet jammy slice
What You Need
Thermomix Jam and Coconut Slice is made using just 7 ingredients (all pantry staples that you probably already have at home!).
Scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
For The Base
- Butter - you can use either salted or unsalted butter in this recipe
- Caster Sugar - a superfine sugar that's perfect for baking as it dissolves when mixed. If you don't have caster sugar, you can use regular white sugar instead.
- Plain Flour - also known as all purpose flour
- Baking Powder - this is the rising agent in the base
- Egg - use the egg yolk only in the base
- Jam - you can use any variety of jam you like. Traditionally, jam and coconut slice is made using raspberry jam, but strawberry, apricot and blueberry are all delicious options too!
For The Topping
- Caster Sugar - when combined with the egg and coconut, the caster sugar gives the topping a delicious sweetness
- Coconut - use desiccated coconut or shredded coconut
- Egg - use a large egg (approximately 60g)
Step By Step Instructions
Our Thermomix Jam and Coconut Slice recipe is so quick and easy to prepare (in fact, it will take you just 10 minutes!).
Scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Make The Base
Place the butter, caster sugar, plain flour and baking powder into the Thermomix bowl.
Mix until combined.
Add the egg yolk and mix again until a dough forms.
Press the dough into the base of a lined 18cm X 28cm slice tin.
Step 2 - Bake The Base
Cook the base for 15 minutes or until just lightly golden.
Set aside for 10 minutes to cool slightly.
Step 3 - Spread The Jam Over The Slice
Carefully spread the jam over the cooked base.
Set aside while you prepare the topping.
Step 4 - Prepare The Topping
Mix the coconut, caster sugar and egg until combined.
Gently spread the coconut topping over the jam.
Step 5 - Bake The Slice
Bake for 25 minutes or until the topping is lightly golden.
Allow to cool completely in the tin before cutting into pieces.
Expert Tips
- You can use any variety of jam you like (or make your own jam in the Thermomix and use that!)
- This recipe requires 1 full egg and 1 extra egg yolk - be careful when separating the egg white from the yolk. Discard the egg white.
- Don't overcook the slice - it's important not to burn the topping (burnt coconut doesn't taste nice at all!). Cook until just lightly golden.
- Allow the slice to cool completely in the tin before cutting into pieces. Note: the slice will crumble if you try to cut it while it's still warm.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
- Freeze for up to 3 months. Allow to defrost at room temperature before consuming.
FAQs
Traditionally, raspberry jam is used in coconut jam slice. However, you can use any variety of jam you like! Apricot, strawberry and blueberry jam are all delicious options.
Yes! Our recipe is suitable for use in all of the Thermomix models (TM31, TM5 and TM6).
You can use either desiccated or shredded coconut in this recipe. I generally use desiccated coconut, however, shredded coconut also gives the topping a lovely texture.
Related Recipes
We have SO many slice recipes for you to choose from!
Browse our entire collection of Thermomix slices here or check out some of our most popular recipes below:
OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Jam and Coconut Slice
Equipment
- Thermomix
- Oven
Ingredients
For the base
- 125 g butter
- 80 g caster sugar
- 150 g plain flour
- 1 teaspoon baking powder
- 1 egg yolk
- 200 g raspberry jam or any jam
For the topping
- 115 g caster sugar
- 1 egg
- 85 g desiccated coconut
Instructions
- Line the base and sides of an 18cm X 28cm slice tin with baking paper. Preheat the oven to 180 degrees celsius (fan-forced).
- Place the chopped butter, caster sugar, plain flour and baking powder into the Thermomix bowl and blitz for 10 seconds, Speed 7.
- Scrape down the sides of your bowl and add the egg yolk. Mix for 7 seconds, Speed 4 or until a soft dough forms.
- Press the dough into the base of the prepared slice tin. Use the back of a spoon to help spread the mixture out evenly.
- Place the tray into the oven and bake for approximately 13 - 15 minutes or until lightly golden brown.
- Allow the base to cool for 10 minutes before spreading the raspberry jam over the top.
- To make the topping, place the caster sugar, egg and coconut into your Thermomix bowl and mix for 10 seconds, Speed 2, or until combined.
- Spread the topping over the raspberry jam and bake the slice for a further 25 minutes or until the coconut is lightly golden brown.
- Remove the slice from the oven and allow it cool completely in the tin before cutting into pieces.
Notes
- You can use any variety of jam you like (or make your own jam in the Thermomix and use that!)
- This recipe requires 1 full egg and 1 extra egg yolk - be careful when separating the egg white from the yolk. Discard the egg white.
- Don't overcook the slice - it's important not to burn the topping (burnt coconut doesn't taste nice at all!). Cook until just lightly golden.
- Allow the slice to cool completely in the tin before cutting into pieces. Note: the slice will crumble if you try to cut it while it's still warm.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
- Freeze for up to 3 months. Allow to defrost at room temperature before consuming.
Bec says
Thank you so much for sharing this Recipe. Absolutely beautiful and so easy to make. I made this for my work colleagues and I can't wait for them to try it.
Lucy says
We're so thrilled you liiked it!
Maggie says
Absolutely delicious! I put the whole egg in the base as didn’t want to waste the egg white and many other recipes use a whole egg in the base layer
Nikki says
I’m currently baking this in the oven for my Husband’s morning tea at work tomorrow. It smells amazing.
I did use strawberry jam as that’s what I had in the pantry and I also added the spare egg white into the topping because I didn’t want to waste it.
This reminds me so much of the jam slice my Mum used to make as a kid but made so much easier in the Thermomix.
Thank you so much.
Lucy Mathieson says
Yay!!! Enjoy!! xx