This Classic Australian Coconut Jam Slice is a true old-fashioned favourite that’s been enjoyed in Australian kitchens for generations. Made with a buttery shortbread-style base, a layer of raspberry jam and a chewy golden coconut topping, it’s the sort of homemade slice that always disappears quickly.
Whether you remember it from school cake stalls, church fêtes, community fundraisers or under a glass cake dome at Nan’s house, Coconut Jam Slice is one of those timeless Australian bakes that deserves a place in every home baker’s recipe collection. Simple pantry ingredients and straightforward methods are all you need to recreate this nostalgic classic.
A Slice Full of Nostalgia
Some recipes never really go out of fashion.
Long before elaborate celebration cakes and loaded brownies became popular, Australian kitchens were filled with simple homemade slices that could be packed into lunchboxes, shared over a cup of tea or taken to a local bake sale.
Coconut Jam Slice was one of those dependable recipes. Alongside favourites like Classic Australian Lemon Slice, Chocolate Crackles and Anzac Biscuits, it became a staple because it was affordable, easy to make and always well received.
The combination is wonderfully simple—a buttery base, sweet raspberry jam and a chewy coconut topping—but sometimes that’s exactly what makes a recipe memorable.
Watch How to Make It
If you want to see it come together, I’ve filmed the full process here:
Why You’ll Love This Classic Australian Coconut Jam Slice
- A nostalgic Australian recipe that’s stood the test of time.
- Made with simple pantry staples.
- Buttery shortbread-style base.
- Sweet raspberry jam filling.
- Chewy golden coconut topping.
- Easy enough for beginner bakers.
- Perfect for school lunchboxes, afternoon tea and cake stalls.
- Freezes beautifully.
Ingredients You’ll Need
Plain flour
Forms the base of the slice and gives it a tender, shortbread-style texture.
Caster sugar
Sweetens both the base and the coconut topping without making them overly heavy.
Baking powder
A small amount keeps the base light and tender.
Unsalted butter
Creates the rich buttery flavour that makes this slice so irresistible. Using unsalted butter also lets you control the amount of salt in the recipe.
Egg yolk
Helps bind the base together while keeping it soft and delicate.
Vanilla extract
Adds warmth and rounds out the buttery flavour.
Raspberry jam
Traditional Coconut Jam Slice is made with raspberry jam. Choose a good-quality jam with plenty of fruit flavour for the best result.
Desiccated coconut
The signature ingredient that creates the classic chewy topping.
Egg
Binds the coconut topping as it bakes.
Milk
Keeps the coconut mixture moist and easy to spread.
Salt
Just a pinch balances the sweetness and enhances the buttery flavour.
Tips for Success
- Bake the base before adding the jam to help keep it crisp.
- Warm the raspberry jam slightly so it spreads easily without tearing the base.
- Spoon the coconut mixture over the jam in small dollops before gently spreading it.
- Bake until the coconut is lightly golden, not dark brown.
- Allow the slice to cool completely before cutting for neat, clean squares.
Storage
Store Coconut Jam Slice in an airtight container at room temperature for up to 5 days.
Can You Freeze Coconut Jam Slice?
Yes. Once completely cooled, place the slices in an airtight container with baking paper between each layer and freeze for up to 3 months.
Thaw at room temperature before serving.
Frequently Asked Questions
Can I use strawberry jam instead?
Yes, although raspberry jam is the traditional choice and provides the classic flavour most Australians will recognise.
Why do I bake the base first?
Partially baking the base prevents the jam from soaking into the pastry and helps keep the finished slice crisp.
Can I use shredded coconut?
Desiccated coconut is recommended for the traditional texture. Shredded coconut produces a much coarser topping.
Can I make Coconut Jam Slice the day before?
Absolutely. Like many slices, it actually improves overnight and cuts even more neatly the following day.
Final Thoughts
Classic Australian Coconut Jam Slice is a reminder that some of the best baking recipes don’t need complicated ingredients or elaborate techniques. Its buttery base, fruity raspberry jam and chewy coconut topping have made it a favourite in Australian homes for generations, and it’s easy to see why.
If you enjoy nostalgic Australian baking, be sure to try my Aussie Bakery Custard Tart, Anzac and Monte Carlo Biscuits. They’re all classic recipes made with simple ingredients and perfect for sharing with family and friends.
If you bake this Classic Australian Coconut Jam Slice, I’d love to hear how it turned out. Leave a comment below and a star rating—it helps other readers and I’d love to know if it brought back a few memories for you, too.
Classic Australian Coconut Jam Slice
Equipment
- 20 x 30 cm slice tin
- baking paper
- Large mixing bowl
- Wooden spoon
Ingredients
Base
- 225 g plain flour
- 60 g caster sugar
- 1 tsp baking powder
- ¼ tsp fine salt
- 170 g unsalted butter cold and cubed
- 1 egg yolk
- 1 tsp vanilla extract
- 1 –3 tsp cold water if needed
Filling
- 220 g raspberry jam
Coconut Topping
- 200 g desiccated coconut
- 110 g caster sugar
- 70 g unsalted butter melted and slightly cooled
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- Pinch of fine salt
Instructions
Prepare the tin
- Preheat the oven to 170°C fan-forced.
- Lightly grease a 20 × 30 cm slice tin, then line it with baking paper, leaving an overhang on the two long sides to help lift the slice out after baking.
Make the base
- In a large mixing bowl, whisk together the flour, caster sugar, baking powder and salt.
- Add the cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs with a few pea-sized pieces of butter remaining.
- Add the egg yolk and vanilla extract directly to the bowl. Using a fork, mix until the egg is evenly distributed and the mixture begins to form large clumps.
- Using your hands, gently squeeze and press the mixture together until it forms a soft dough. Do not knead.
- If the dough still feels dry and crumbly, add 1 teaspoon of cold water at a time, gently working it through the dough after each addition until it just comes together.
Press into the tin
- Transfer the dough to the prepared tin.
- Using your fingertips, press the dough evenly over the base, making sure it reaches right into the corners.
- Use the flat base of a drinking glass or measuring cup to firmly compact and smooth the surface.
Bake the base
- Place the tin onto the middle oven shelf and bake for 15 minutes, or until the edges are just beginning to turn lightly golden while the centre remains pale.
- Remove from the oven and allow the base to cool for 5 minutes.
Add the jam
- Place the raspberry jam into a microwave-safe bowl and warm for 15–20 seconds, or gently warm it in a small saucepan until spreadable.
- Using the back of a spoon or a small offset spatula, spread the jam evenly over the warm base, taking it right to the edges in a thin, even layer.
Make the coconut topping
- In a large mixing bowl, combine the desiccated coconut, caster sugar and salt.
- Add the melted butter, egg, vanilla extract and milk.
- Using a wooden spoon, mix until everything is evenly combined. The mixture should be soft, moist and slightly sticky, holding together when pressed gently with the back of the spoon.
Add the topping
- Using two teaspoons, drop small spoonfuls of the coconut mixture evenly over the jam.
- Once all the topping has been added, gently spread it with the back of a spoon until the jam is completely covered.
- Take care not to drag the jam through the coconut mixture.
- Lightly smooth the surface without pressing down firmly.
Bake
- Return the slice to the oven and bake for 20–22 minutes, or until the coconut is lightly golden and the centre no longer looks wet.
- The topping should still feel slightly soft when gently pressed, as it will continue to firm as it cools.
Cool and slice
- Leave the slice to cool completely in the tin.
- Using the baking paper overhang, carefully lift the slice from the tin and place it onto a chopping board.
- Using a large sharp knife, cut into 16 squares, wiping the blade clean between each cut.
Notes
- Pre-baking the base helps keep it crisp and prevents the jam from soaking into the pastry.
- Warming the jam makes it much easier to spread into an even layer.
- Allow the slice to cool completely before cutting for neat, clean squares.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months with baking paper between the layers.
Nutrition
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So nostalgic I can taste it.
Delicious 😋 👏❤️