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This delicious recipe comes from the brand new issues of The 4 Blades MagazineThe Sweets Issue

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Give in to your sweet tooth with The Sweets Issue, full of delicious sweets for every occasion.

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Jam and Coconut Slice

  • Author: TRTLMT for The 4 Blades Magzine: The Sweets Issue
  • Total Time: 55
  • Yield: 24 1x



  • 1 egg
  • 310g plain flour
  • 90g sugar
  • 130g butter, cubed
  • 1 tsp vanilla bean paste
  • 120g raspberry jam

Coconut layer

  • 1 egg
  • 20g sugar
  • 125g desiccated coconut
  • 1 tsp vanilla bean paste


Then Mix Like This

  1. Preheat oven to 180C. Line a slice tray with baking paper.
  2. Place egg (1), flour (310g), sugar (90g), butter (130g) and vanilla (1 tsp) into bowl.
  3. Mix **Speed 8 / 45 seconds** or until a dough forms. Pour into baking tray and press down well.
  4. Bake for 15 minutes.
  5. Spread raspbery jam (120g) over base.
  6. In a clean bowl, add eggs (1) and mix **Speed 4 / 8 seconds**.
  7. Add sugar (20g), coconut (125g) and vanilla (1 tsp). Mix **Speed 4** until combined.
  8. Spoon over the jam layer. Compress slightly.
  9. Bake for 20-30 minutes until golden.
  10. Allow to cool before cutting into 20 pieces.
  11. Serve.

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