In this delicious slice, fruity jam is topped with toasted coconut to make a classic and totally tasty teatime treat.
This slice is one of those timeless classics, so much so that I was sure I had already posted this recipe on the blog! When I realised that I this delicious jammy coconut goodness was nowhere to be seen, I had to rectify the situation immediately.

This slice has it all, a light, fluffy cake base and crunchy coconut topping all sandwiched together with chunky fruit jam. Now I used raspberry jam but really any jam will do, just use whatever floats your boat or whatever you have to hand.
Now can we talk about the toasted coconut topping, it tastes just like macaroons (not to be confused with macarons) you know, those chewy coconut cookies that were so popular in the eighties. Well, I did tell you that this slice was a bit retro.
I have my neighbour Luce (she of the delicious Pumpkin Dip fame,) to thank for this slice. She gave me a massive bag of coconut saying that she knew I could put it to good use and how she right was. I am of course delighted to add this recipe to my coconut recipe collection.
Talking of coconut, this recipe is very forgiving and you can use desiccated or shredded for the topping – both work really well and whichever you use will taste totally jam-tastic!
What’s your favourite retro recipe" What’s your jam of choice"

Ingredients
BASE AND FILLING
90g butter
1/2 cup (115g) caster sugar
1 egg
1/3 cup...