Thermomix Jam and Coconut Slice

A classic, old-fashioned Thermomix Jam and Coconut Slice with a buttery base, sweet jam and crunchy coconut topping.

Course Slices

Cuisine Australian, British, Western

Prep Time 10

Cook Time 40

Total Time 50

Servings serves

Calories 143kcal

Cost $5

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.

RECIPE NOTES & 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.